During these difficult times with the cost of food I have put together a curry that can be made with cans and frozen products which have a much longer life and help towards reducing food waste.
Serve with rice or paratha. Tesco sell frozen parathas which you simply take out of the freezer and cook in a hot frying pan from frozen for a couple of minutes.
500 g frozen spinach
6 cloves garlic, peeled and roughly chopped
4 cm ginger, peeled and roughly chopped
2 onions, diced
3 tbsp vegetable oil or whatever neutral oil you have
2 tsp ground coriander
1 tsp cumin
1 tsp salt
1 tsp chilli
1/2 tsp turmeric
1 x 400g tin plum tomatoes
2 x 400g tins chick peas, drained
Blanch the spinach in salted boiling water for 2 minutes. Drain and squeeze out excess water, set aside.
in a mini processor or nutri bullet, blitz the garlic and ginger with a tbsp of cold water to a rough paste.
In a large pan, heat the oil over a medium heat. add the onions and cook until soft and lightly coloured. Add the the ginger garlic paste, stir and cook for a further couple of minutes. Tip in all the spices along with the salt and some pepper.
Stir in the tomatoes along with their juices, half fill the tin with water and pour that into the pan. Give everything a good stir and allow to simmer for 5 minutes, breaking down the tomatoes as they cook.
Stir in the chick peas and spinach. Make sure everything is coated and heated through. Serve with rice or paratha.
Chick Pea Curry
Ingredients
- 500 g frozen spinach
- 6 cloves garlic peeled and roughly chopped
- 3 cm ginger peeled and roughly chopped
- 2 onions diced
- 3 tbsp vegetable oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 1 400g tins plum tomatoes
- 2 400 tins chick peas drained
Instructions
- Blanch the spinach in salted boiling water for 2 minutes. Drain and squeeze out excess water, set aside.
- in a mini processor or nutri bullet, blitz the garlic and ginger with a tbsp of cold water to a rough paste.
- In a large pan, heat the oil over a medium heat. add the onions and cook until soft and lightly coloured. Add the the ginger garlic paste, stir and cook for a further couple of minutes. Tip in all the spices along with the salt and some pepper.
- Stir in the tomatoes along with their juices, half fill the tin with water and pour that into the pan. Give everything a good stir and allow to simmer for 5 minutes, breaking down the tomatoes as they cook.
- Stir in the chick peas and spinach. Make sure everything is coated and heated through. Serve with rice or paratha.
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