Bex Chickpea and Spinach Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
240 g chick peas, canned |
400 g tomatos, canned |
170 g spinach |
8 mushrooms |
1 onion |
2 g mustard seeds |
5 g paprika |
5 g cumin |
2 g ginger |
2 g garam masala |
3 cloves garlic |
1 tbsp olive oil |
1 tsp curry powder |
1/2 tsp salt |
1 g pepper |
1 small red pepper |
1 small green pepper |
1/2 yellow pepper |
Directions:
1. heat the oil in the bottom of a large pan
2. add the mustard seeds on low temperature
3. when the mustard seeds start to pop add in the sliced onions garlic and ginger with a little water
4. when the onions soften add in the mushrooms and peppers
5. add in the spices and herbs and cover for 5 mins until all the veg is soft
6. add in the chickpeas and cover for 5 more mins
7. add in the chopped toms and stir well
8. after 5 or so mins add the spinahc (about 6/7 lumps frozen)
9. mix the spinach in so its covered by the sauce
10. cover it up bvut keep stirring every few mins
11. it can be served as soon as the spinach is cooked (i.e. not frozen in big lumps)
12. but flavour intensifies the longer you simmer it for
13. it may need simmering without the lid to reduce the wateriness of the sauce
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