Quick chickpea and spinach curry
by Urvashi Roe
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Ingredients
Oils & Vinegars
3 tbsp of oil, vegetable or sunflower
Spices & Dried Herbs
1 tsp small black mustard seeds, heaped
1 tsp cumin seeds, heaped
3/4 tsp turmeric powder
1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)
1 handful of fresh coriander, chopped
Store Cupboard
800g of tinned chickpeas, undrained weight
salt, to taste
Frozen
frozen chopped spinach, 8 blocks
Fruit & Vegetables
chilli powder, to taste