Chickpea and Spinach Curry

Easy to prepare and quick to whip up, this healthy midweek meal is a staple in our weekly diet.

Ingredients (serves 2)

  • Sunflower oil for frying
  • 1 onion (chopped)
  • 2 garlic cloves (crushed)
  • half inch of ginger (peeled and chopped)
  • large tomato (peeled and chopped)
  • 1 tablespoon of tomato puree
  • 1 tsp chilli powder (optional)
  • 2 stp garam masala
  • 1 tsp coriander seeds
  • 1 can chickpeas
  • 250g spinach
  • 4 tablespons natural yogurt
  • pinch of salt
  • fresh coriander leaves to garnish

Rice or Naan

Method  (15  minutes cooking time)

Fry the onions and garlic for 5 minutes. Add the ginger and spices and fry for a further minute. Now add the tomato and tomato pureeand chick peas and stir well.

Add two tablespoons of water and reduce the heat to a gentle simmer. after 5 minutes add the spinach and cover the pan until the spinach has wilted (about 3 minutes).

Take off the heat and add lemon juice and salt. Stir well and finally add the yogurt. Then serve with rice or Naan bread and sprinkle a garnish of chopped coriander leaves.