Chickpea spinach curry
(1)
40 min
A delicious and quick curry, with a lovely sauce that cries out for bread to mop it up.
3 people made this
Ingredients
Serves: 4
- 1 good-sized knob butter
- 1 tablespoon cooking oil
- 1 large onion, finely chopped
- 2 to 3 cloves garlic, crushed
- 2 heaped teaspoons mild curry paste
- 1/2 teaspoon fresh root ginger, minced
- 1 (500g) carton passata
- 400g tinned chickpeas, drained and rinsed
- 150g fresh spinach, rinsed
- freshly ground black pepper, to taste
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- In a large frying pan over a medium-low heat, melt the butter. Add the oil, then the onion. Allow to cook for a few minutes till soft - don't let it brown. Add the garlic, then the ginger. Turn up to a medium heat, add the passata, then fill the carton half full with water and add this to the sauce. Bring the sauce to a simmer.
- Add the rinsed chickpeas and stir to combine. Cover with a lid and allow to simmer for 20 minutes.
- Add the spinach, replace lid, and cook for a further 5 minutes till wilted in the sauce.
- Check the seasoning, often canned chickpeas are in a salty brine and no further salt is needed. A sprinkling of freshly ground black pepper is a nice finishing touch.
- Serve with bread and/or basmati rice. Delish!
Tip
Using butter rather than margarine to soften the onions is highly recommended. The butter adds a soft roundness to the flavour.
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Reviews in English (1)
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Sorry - the curry paste needs to be aded at the same time as the garlic and ginger. - 17 Jul 2017
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