Chick Pea and Spinach Curry
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 lge brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2cm piece ginger, finely chopped
- 1 green chilli, finley chopped
- 2 tsp ground cumin
- 1 tsp ground tumeric
- 1 tbsp medium curry paste
- 1 tbsp tomato paste
- 1 med red capsicum, diced
- 400gm tinned diced tomatoes
- 300ml vegetable stock
- 400 gms loose leaf spinach
- 400gm tinned chick peas, drained
- 1 tsp garam masala
Method
- STEP 1heat oil in a lge frypan on med-high heat
- STEP 2add onion, garlic, ginger and chilli to pan, stir for 3-5mins
- STEP 3add cumin, tumeric, curry paste, tomato paste, tinned tomato and capsicum, cook further 2-3 mins
- STEP 4add vegetable stock, reduce heat and simmer for 15 mins
- STEP 5add spinach in handfuls, allowing to wilt before adding the next
- STEP 6add chick peas, stir through for 3-4 mins
- STEP 7stir garam masala through before serving
