A healthy vegetarian curry ready in less than 15 minutes.
Ingredients:
1 tbsp oil/ghee
400g Tin of Chickpeas
400g Tin of chopped tomatoes
250g fresh baby spinach leaves
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1/2 inch ginger, grated
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
Salt & Pepper for seasoning.
Method:
1. In a saucepan, heat the oil. Fry the garlic/ginger and onions, until the onions start to sweat. Add the chopped tomatoes and saute until it becomes a thick paste.
2. Add the chickpeas, turmeric, chilli and coriander powder. Cook for few minutes until well coated with the masala.
3. Add water if you need a thinner consistency. Season well. Add the spinach and garam masala, give it a stir.
4. Turn the heat off. Cover with a lid, the spinach should cook in the steam. Stir and serve with pitta or chapattis.
Ingredients:
1 tbsp oil/ghee
400g Tin of Chickpeas
400g Tin of chopped tomatoes
250g fresh baby spinach leaves
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1/2 inch ginger, grated
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
Salt & Pepper for seasoning.
Method:
1. In a saucepan, heat the oil. Fry the garlic/ginger and onions, until the onions start to sweat. Add the chopped tomatoes and saute until it becomes a thick paste.
2. Add the chickpeas, turmeric, chilli and coriander powder. Cook for few minutes until well coated with the masala.
3. Add water if you need a thinner consistency. Season well. Add the spinach and garam masala, give it a stir.
4. Turn the heat off. Cover with a lid, the spinach should cook in the steam. Stir and serve with pitta or chapattis.
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