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.
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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.
Nutrition
Calories: 236.8kcalCarbohydrates: 40.7gProtein: 14.8gFat: 4.4gSaturated Fat: 0.5gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 0.9gSodium: 1243.9mgPotassium: 1081.3mgFiber: 13.9gSugar: 7.7gVitamin A: 15053.3IUVitamin C: 22.1mgCalcium: 283.1mgIron: 6.4mg
Tried this recipe?Let us know how it was!