Ingredients (serves 4)
- 1 tin (420g) of cooked chick peas, drain and rinse
- 1 heaped cup of frozen spinach,defrosted (or use about 4 handfuls of fresh spinach)
- 1 large onion, finely sliced
- 2 cloves of garlic, finely chopped
- 1 tin (420g) of chopped tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garam masala
- 1 Small bunch of fresh coriander, roughly chopped
- 1 red chilli, finely sliced
- 1/2 lemon, juiced
- 2 tbsps vegetable oil
- 1/2 tsp salt
Method
- place all dry curry ingredients into a motar and grind into a paste with some oil
- In a large frying pan heat a bit of oil/ghee and fry the sliced onions over a medium heat till soft and golden. Add the garlic and fry for just a minute or two
- Add the curry paste to the onions and fry over a gentle heat for approx. 2-3 minutes before adding the chickpeas and tinned tomatoes to the pan.
- Cover then cook over a medium heat for approx.15 mins, stirring regularly (if it gets too dry add just a dash of water or stock).
- Add the spinach to the pan and cook for another minute or two. Adjust seasoning if neccesary
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