Hello again everybody, i am truly sorry for not posting in a while. My computer has been sent away to Plymouth and to top things off the home Wi-Fi has been broken for the past two days as well. But apart from that everything has been completely fantastic.
This is a phenomenal curry my mum discovered in a BBC Good Food magazine a while ago. Ever since she first made it, it still remains a firm family favourite, enjoyed on a Friday night when nobody can be bothered to cook. its so easy you just simply bung everything into a pan whack up the heat and enjoy :).
Ingredients :
1 onion, roughly chopped.
2 garlic cloves, roughly chopped
1 tsp grated root ginger.
1 tbsp light olive oil.
2 tbsp MILD curry paste ( don’t go mad ).
400g can of chopped tomatoes.
400g can chickpeas drained.
500g spinach, stalks removed and chopped.
handful of coriander leaves, chopped.
naan or roti bread to serve.
Method :
1. Put the onion, garlic and ginger in a food processor and blitz until finely chopped. Heat the oil in a large frying pan set over a high heat. Add the onion mixture and cook for 4-5 mins until golden. Add the curry paste and stir-fry for 2 mins until aromatic.
2. Stir in the tomatoes, 250ml of cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered for 10 mins. Stir in the spinach and cook until just wilting. Stir in the coriander and serve with the Indian bread of your choice.
Simple :)!! Thanks R.
Eat Well...Feel Well 