Chickpea and Spinach Curry

I have been making curries like this for years but I wrote down the recipe for the first time to go with Tandoori Chicken.  Although I would normally serve some kind of salad on the side with Tandoori Chicken, my fridge was a little bare and so I knocked this up from store cupboard and basic ingredients to ensure my son had a bit of variety in his meal.

Chickpea and Spinach Curry - Makes 4 portions minimum

Ingredients

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

Method

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.