Spinach & Chickpea Curry

DifficultyBeginner

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Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

400 g Tinned tomatoes
400 g Tinned Chickpeas
100 g Spinach
10 g Fresh or Frozen Coriander
1 Onion
2 Cloves Garlic
½ tsp Ground Paprika, Cumin, Coriander, Turmeric, Cayenne Pepper
Salt & Pepper
1 Red Pepper
1 Yellow Pepper

1

1. Heat a glug oil in a pan or wok and fry the onion, garlic and chhopped peppers for 2 minutes.
2. Add the spices and stir well, you can also use 2 tbsp of Patkas curry pastes
3. Add the chopped tomatoes, chickpeas drained, salt and pepper and simmer for 8 minutes.
4. Just before you are ready to serve add the spinach and coriander and stir well until wilted
5. Serve with Basmati Rice

Ingredients

 400 g Tinned tomatoes
 400 g Tinned Chickpeas
 100 g Spinach
 10 g Fresh or Frozen Coriander
 1 Onion
 2 Cloves Garlic
 ½ tsp Ground Paprika, Cumin, Coriander, Turmeric, Cayenne Pepper
 Salt & Pepper
 1 Red Pepper
 1 Yellow Pepper

Directions

1

1. Heat a glug oil in a pan or wok and fry the onion, garlic and chhopped peppers for 2 minutes.
2. Add the spices and stir well, you can also use 2 tbsp of Patkas curry pastes
3. Add the chopped tomatoes, chickpeas drained, salt and pepper and simmer for 8 minutes.
4. Just before you are ready to serve add the spinach and coriander and stir well until wilted
5. Serve with Basmati Rice

Spinach & Chickpea Curry