The Recipe Post #5: Fresh Spinach and Chickpea Curry
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?
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