Back home
Ingredients
Method
- ½ tbsp oil
- 1 chopped onion
- 250g baby spinach leaves
- 2 chopped garlic cloves
- ½ lemon, zest and juice
- 30g coriander leaves
- 2 tsp garam masala
- 400g tin of chickpeas, drained and liquid reserved
- 200g broccolini
- 2 tbsp Greek yoghurt
- Naan, to serve
- Fry the onion and almost all the spinach in the oil for 4 mins, then season well and stir in the garlic to cook for 30 seconds. Add everything to a blender with the lemon juice, almost all the coriander, half the garam masala and 75ml of the chickpea liquid, and blitz until smooth.
- Tip the chickpeas into a saucepan and stir through the spinach sauce. Simmer for 4 mins, then stir in the remaining spinach. Meanwhile, fry the broccolini in the remaining oil and with the rest of the garam masala and a splash of water, cooking for 4 mins until slightly softened and lightly charred.
- Spoon the curry into bowls with the broccolini and a dollop of yoghurt, and serve with warmed naan. Scatter with lemon zest and the remaining coriander, and enjoy.
15 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box