Spinach and chickpea curry recipe
Ingredients
- 4 tbsp olive oil
- 1/2 large red onion sliced
- 4 cloves garlic crushed
- 1 inch ginger grated or finely sliced
- 1 red chilli finely sliced
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tin tomatoes
- 1/2 cauliflower chopped into small florets
- 1 tin chickpeas
- 5 large handfuls fresh spinach
yogurt sauce
- 1 cup natural yogurt
- 1 cup fresh coriander chopped
- 1 tsp lemon zest
Servings:
Instructions
- Saute the onion in a large pan until translucent. Add the ginger, garlic and chilli, stir for a minute before adding the spices. Cook for a few minutes.
- Add the tinned tomatoes, bring to the boil then reduce the heat and simmer for around 15 minutes to form a thick gravy.
- Add the cauliflower and cook for 4 minutes before adding the chickpeas. Heat through and add the spinach, stirring constantly until wilted. Either serve as soon as wilted, or cook for a few more minutes to evaporate some of the water as it is released. from the spinach.
- Mix together the ingredients for the yogurt sauce in a small bowl. Serve with the curry.
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