Chickpea & Spinach Curry
Cooking Time: 20 minutes
Quantity: 2 Servings
This curry is good with or without the spinach and/or potato.
1 clove garlic
1 tbsp curry powder (or 1 tsp each ground cumin, coriander and turmeric, 1 cardamom pod and 1/2 tsp chilli powder)
1 rounded tsp plain flour or chickpea flour
1 tin of chickpeas
275ml (1/2 pint) water
A little bit of vecon paste/stock cube/salt (to taste)
1 bag of spinach (washed)
1 potato - peeled and cut into chunks
1) Chop onion and garlic. Heat the oil in a large saucepan, and fry the onions and garlic with the spices for a few minutes over a moderate heat. Add flour and cook for a further couple of minutes.
2) Add water slowly, bring to the boil and then add the drained chickpeas and potato.
3) Simmer for about 10 minutes then add the vecon/stock/salt and the spinach.
4) Cook for at least 5 more minutes until the potato is cooked and the spinach has wilted, then serve with rice or naan.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.