Thursday, May 13, 2010

Curried chickpeas and spinach : Wk20 / 4

Serves 4 : Very easy : Quick
I large onion, sliced
2 cloves garlic, crushed
2 Tblsp Patak’s Rogan Josh curry paste
2 tsp chopped root ginger
2 tsp ground cumin
1 tsp ground turmeric
1 red bell pepper, sliced
1 red chilli, finely sliced (optional)
1 x ±400gm tin chopped tomatoes
2 x ±400gm tins chickpeas, rinsed and drained
250ml vegetable stock
400gm baby spinach, roughly chopped
3 Tblsp chopped fresh coriander
4 naan breads

Spray a large saucepan with non-stick cooking spray.

Dry fry the onion and garlic until the onion starts to soften.
Add the curry paste, ginger, cumin and turmeric and stir well.

Add the chilli and red pepper, the tomatoes and stock.
Allow to simmer for 15 minutes.

Add the spinach a little at a time, stirring well after each addition.
Stir in the chickpeas and simmer for 5 minutes more to heat through.
Stir through the chopped coriander.

Serve the curry with warm naan breads and mango chutney.