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Ingredients
Method
- 1 tbsp oil
- 1 chopped onion
- 2 chopped garlic cloves
- Thumb-sized piece of ginger, grated
- 1 tsp each ground coriander, cumin and chilli powder
- ¼ tsp each turmeric and cinnamon
- 1 tbsp tomato puree
- 500g passata
- 2 x 400g tins of chickpeas, drained
- 225g spinach leaves
- 75g cream
- 20g butter
- Chopped coriander
- Fry the onion in the oil for 5 mins in a pan until golden, then add the garlic and ginger to cook for an extra minute. Stir in all the spices and a pinch of salt, fry for 2 mins, then add the tomato puree and fry for another minute or two. Add the passata, chickpeas and 100ml water and simmer on a low heat for 10 mins.
- Add the spinach to the curry and stir to wilt, then add the butter and cream to the mixture. Garnish with plenty of coriander and serve hot with naan or rice, and an additional drizzle of cream if you fancy.
25 mins
4 serving
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