Chickpea & Spinach Curry Recipe
A tasty vegetarian curry recipe with layers of flavour and texture from fresh vegetables and protein packed chickpeas. Also makes great leftovers the next day
Serves 2
Prep Time: 10 minutes
Cook Time: 40 minutes
INGREDIENTS
1 Onion finely chopped
1 Chilli finely chopped (less if you don’t want much heat)
2 Cloves of garlic crushed
400g (1 tin) Chickpeas, drained
400g Chopped tomatoes
1 Aubergine diced into 1-2cm cubes
2 tsp Garam Masala Blend
Olive Oil
100g Fresh spinach
Large handful of fresh coriander finely chopped
Rice and Naan bread to serve
INSTRUCTIONS
Heat the oil in a pan, add the onions and after a couple of minutes add the garlic and chilli
Soften for around 10 minutes
Add 1 1/2 tsp Garam Masala and stir through for a minute
Add the aubergine and chickpeas, ensure they are coated well with the spice
Then add the tomatoes and half the coriander, along with a seasoning of salt
Bring to the boil, place a lid part covering the curry and leave for 10 minutes, this will allow the sauce to thicken
Get your rice on at this stage
When you have a couple of minutes remaining add the spinach to wilt and stir through
Serve with the rest of the coriander sprinkled on top
SERVING SUGGESTION
Add a tsp of Advieh spice blend into your rice to add a subtle spice flavour
Great with thick natural yoghurt with either some mint or cucumber stirred through
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