This fragrant vegetarian curry is quick, easy and healthy - but interesting enough to keep the whole family happy. You can add more chillies for a hotter curry - or use 1/2 a chilli for more sensitive palettes.
Chick pea and spinach curry - serves 2
Ingredients of chick pea curry
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 green chilli, seeds removed, chopped
- 2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 8 tbsp chopped cooked chickpeas
- 2 tomatoes, chopped
- 4 handfuls fresh spinach
- salt and ground black pepper
Instructions for making chick pea curry
- Heat the oil in a large frying pan and fry the onions and garlic until tender
- Add the chilli and the spices and fry for 3 minutes
- Add the chickpeas and tomatoes and a little boiling water. Cook for a further 3 minutes
- Add the spinach and season with salt and pepper. Continue to cook for 3-4 minutes
Tips for making chick pea curry
- If you have more time, cook fresh chick peas from raw
- Allow to the spices to simmer gently for 40 minutes before adding the spinach if you have more time
- This dish can be frozen and reheated
