This is a meal I made for me and my sister when our parents were away. Kate had a fairly quick turnaround and needed something filling and quick. It has a nice kick to it, and tastes really fresh.
To serve 4, you will need:
1 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp mild curry paste
400g can chickpeas, drained and rinsed
Handful fresh coriander leaves, chopped
1 onion, finely chopped
1 tsp fresh ginger, finely chopped (we used grated ginger root)
400g can chopped tomatoes
500g fresh spinach, stalks removed and leaves chopped
250ml cold water
Naan bread, to serve - we had Asda’s garlic and coriander naans, which were very tasty!
Heat the oil in a frying pan over a high heat and fry the onion, garlic and ginger for 4-5 minutes, stirring until golden. Add the curry paste and fry for 2 minutes.
Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes. Stir in the spinach and cook until it starts to wilt.
Stir in the coriander, the remove from the heat and transfer to dishes. Serve with warm naan bread.
I’ll definitely be making this again soon, and it was a nice alternative to a meaty curry.
What is your favourite type of curry?