Hi, and welcome to our Veggie Kitchen. The Autumn is here and this recipe is warming and cheap.
CHICK PEA AND SPINACH CURRY
INGREDIENTS
2 tins CHICK PEAS (each 400g) DRAIN
1 TIN CHOPPED TOMATOES 400g
l pack of SPINACH (baby leaves) 80g
1 CAN OF WATER
SPICES
teasp Turmeric
teasp Cumin
teasp Garam Masala
1 chopped onion
3 cloves Garlic (chopped)
1 green chilli (optional)
SUNFLOWER OIL or any cooking oil. Do not use olive oil.
METHOD
Put about 3 tablespoons of oil in a large saucepan. Heat gently, fry chopped onion for a few minutes, add the garlic and fry for one minute. Add all spices, stirring all the time. Add chick peas and stir thoroughly, then add tinned tomatoes and can of water. Bring the pan to the boil and add the green chilli chopped.
Simmer gently for about ten minutes stirring now and then. Add all the spinach, stir and then turn off heat. Put on lid and leave for 5 minutes and the spinach will wilt and soften. Stir again and serve.
Serve with rice and pitta bread or Naan bread.
NOTE
If you cannot get the spices use curry powder instead.
