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Low FODMAP Spinach and Chickpea Curry

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4


  • 1 tbsp Olive Oil or Rapeseed Oil
  • 400 grams Spinach chop or blitz in food processor
  • 1 tin Chickpeas rinsed thoroughly
  • 3 medium Tomatoes chopped
  • 4 Spring Onion green part only, chopped
  • 2 tsp Ginger chopped or grated
  • 1.5 tsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1/2 handful Fresh Coriander chopped
  • 4 Mint leaves chopped
  • Salt to taste


  • Add oil, spring onion and ginger to pot, cook for 2-3 minutes on medium heat till you can smell the ginger. Then add tomatoes, ground coriander and turmeric. Cook for a further 10 minutes.
  • Add spinach, either whole or chopped depending on your preference. Then add chickpeas and 1/2 cup water. Cook on medium heat for a further 10 minutes, uncovered. Add salt to taste.
  • Add fresh coriander and mint leaves.
  • Serve with roti or rice!