Chickpea, red pepper and spinach curry

Name: Chickpea, red pepper and spinach curry
Total time: 30 min
Yield: serves 4
Ingredients: garlic 1 clove; red chilli 1; ginger thumb-sized piece, peeled; olive oil; onion 1, diced; garam masala 1 tbsp; turmeric ½ tsp; ground cumin 1 tsp; chickpeas 400g tin, drained; peppers 3, diced; chopped tomatoes 440g tin; spinach 260g

30 minutes
serves 4
A little effort

This vegetarian chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric and makes a wonderful quick after work meal, ready in less than 30 minutes and served with Indian naan or chapatis.

March 25, 2015 at 3:08 pm

Ingredients

garlic 1 clove
red chilli 1
ginger thumb-sized piece, peeled
olive oil
onion 1, diced
garam masala 1 tbsp
turmeric ½ tsp
ground cumin 1 tsp
chickpeas 400g tin, drained
peppers 3, diced
chopped tomatoes 440g tin
spinach 260g

Method

Step 1

Whizz the ginger, garlic and chilli in a blender until it forms a paste. Fry in a tsp of olive oil until fragrant before adding the onion. Cook for 2 minutes before adding the spices.
Step 2

Add the chickpeas, peppers and chopped tomatoes with a splash of water. Simmer for 10 minutes. Add the spinach until wilted and season. Serve with chapatis or naan.