Chickpea and Spinach Curry
Author: 
: Vegetarian
 
Ingredients
  • 1 can Chickpeas
  • 2 Tbsp macadamia oil or ghee
  • 2 onions, thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp dried chilli
  • ½ tsp turmeric
  • 1 Tbsp curry powder (I use Clive of India)
  • 1 400g can chopped tomatoes
  • 100ml or so of water
  • 100g of baby leaf spinach
  • 2 Tbsp chopped mint
  • Salt
  • Yoghurt, to serve ( I sometimes just stir some through)
Method
  1. Heat oil in a wok and add onions. Cook over low heat until golden. Add spices and stir fry for a few minutes.
  2. Add tomatoes and water and bring to the boil. Cover, reduce heat and simmer gently for 15 minutes - check water now and then.
  3. Add chickpeas and season with salt. Stir in mint and spinach.
  4. Serve with the yoghurt spooned over the top.
  5. Can add green beans instead of spinach for a change.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2016/10/25/three-vegetarian-curries/