Chickpea and spinach curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp groundnut or sunflower oil
- 1 small onion, halved and sliced
- a thumb-sized piece root ginger, grated
- 1 clove garlic, sliced
- 1 tbsp garam masala
- 400g tin chopped tomatoes
- 400g tin chickpeas
- 200g small salad potatoes, quartered
- 100g spinach, chopped
- to serve (optional) naan bread
Method
- STEP 1
Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.
- STEP 2
Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.
- STEP 3
Serve in bowls on its own or with naan bread if you like.
