Spinach and Chickpea Curry |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream. Ingredients:
2 tablespoons vegetable oil |
2 onions, chopped |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon dried chili pepper flakes, crushed |
1/2 teaspoon turmeric |
400 g canned tomatoes |
800 g tinned chickpeas, rinsed and drained |
250 g spinach |
1/2 lemon, juice of |
Directions:
1. Heat the oil and gently fry the onions for 10 minutes.
2. Add the spices, stir well and cook for a further 2 minutes.
3. Add tomatoes and chickpeas and simmer for 25 minutes.
4. Increase the heat and stir in the spinach and lemon juice.
5. When the spinach has wilted - serve.
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