Spinach and Chickpea Curry

My Gluten Free and Vegan Spinach and Chickpea Curry Recipe (low FODMAP)

Prep Time 5

Cook Time 20

Servings

1-2 carrots peeled and cubed
84g tinned chickpeas a low FODMAP serving of chickpeas is 1/4 cup which is 42g
3-4 handfuls of fresh spinach
1 tin of chopped tomatoes
pinch of sugar optional - I do this to take away the acidity of the tomatoes but you don't need to!
1 tsp minced ginger
2 tsp garam masala ensure it's low FODMAP, Tesco own brand is!
1 tsp cumin
pinch of cayenne pepper
salt and pepper
1 tsp garlic infused oil
handful of fresh coriander chopped finely
handful of fresh chives chopped finely
rapeseed oil to fry

Heat up a little oil in a frying pan. Once hot, add your cubed carrots and allow to fry. I fry mine for around 7-10 minutes but that's just because I want them to be slightly softer. Stir whilst they fry.
Add your minced ginger, garam masala, cumin and cayenne pepper. Mix in so the carrots are nicely coated and continue to cook for a couple of minutes.
Next, add in your chickpeas (I also sometimes add a tiny bit of extra oil now). Allow the chickpeas to get coated in some of the oil and spices.
Add in your tin of chopped tomatoes and a pinch of sugar. Stir it through and then turn your heat right down and allow to simmer for about 15 minutes.
Still on the heat, add in a little salt and pepper for seasoning as well as about a tsp of garlic infused oil. Stir it in for some extra flavour!
Continue to gently heat your curry and gradually add in your spinach leaves. I tend to add around 3-4 handfuls of spinach. Allow them to wilt down into the curry. At this stage I like to add a little bit of water as the curry reduces down quite a lot. I tend to add between 100ml and 150ml of water which bulks out the sauce really nicely.
Finally add your fresh coriander and fresh chives. Stir through.
Serve it up with jasmine rice and top with some fresh coriander leaves.
Enjoy!