Family friendly Main Asian

Chickpea and spinach curry

Name: Chickpea and spinach curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 1 tablespoon sunflower oil; 1 onion, chopped; 2cm piece ginger, finely grated; 2 garlic cloves, crushed; 12 curry leaves; 1 tablespoon panch phoran (see note); 1 tablespoon mild curry powder; 400ml can coconut milk; 2 x 400g cans chickpeas, rinsed, drained; 250g cherry tomatoes, halved; 100g baby spinach leaves; Steamed basmati rice, mango chutney, naan bread and coriander leaves, to serve

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This Middle Eastern vegetarian curry makes a hearty, healthy meal.

1 tablespoon sunflower oil
1 onion, chopped
2cm piece ginger, finely grated
2 garlic cloves, crushed
12 curry leaves
1 tablespoon panch phoran (see note)
1 tablespoon mild curry powder
400ml can coconut milk
2 x 400g cans chickpeas, rinsed, drained
250g cherry tomatoes, halved
100g baby spinach leaves
Steamed basmati rice, mango chutney, naan bread and coriander leaves, to serve

Method

1.

Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
2.

Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

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