- 2 tbsp mild curry paste
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can cherry tomato
- 2 x 400g cans chickpeas, drained and rinsed
- 250g bag baby leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- squeeze lemon juice
- basmati rice, to serve
Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.