Chickpea and Spinach Curry - Makes 4 portions minimum
1 Onion, chopped finely
1 tsp Oil
2 Cloves garlic
2 tsp Curry Paste (I used a medium curry paste as I was making this for my son. He likes a bit of spice. You could easily make this spicier or milder by varying the type and quantity of curry paste.)
1/2 tin Chopped tomatoes
1 tin Chickpeas, drained. I used Kala Chana; these are dark chickpeas which are pretty small with a good flavour but you can use any kind.
150ml boiling water
2 tsp Mango Chutney
50g Frozen spinach
1 tsp Garam masala
Fry the onion gently in the oil in a saucepan until softened and then add the garlic, stir for a minute or so then add the curry paste.
Add in the remaining ingredients apart from the spinach and garam masala. Simmer for 25-30 minutes with the lid off, stirring occasionally until the onion is fully cooked and the sauce is thickening. Add in the spinach and cook until fully melted and cooked through. Add in the garam masala.
Serve! This reheats and freezes really well. Great served as a side dish or as a curry in it's own right.
Here's it served with some tandoori chicken, mint raita and naan:
I've linked this up to the Wellness Weekend here.