Quick vegetable curry

PT15M

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Ingredients

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1
Place the onion, ginger and garlic into a blender and blend into a purée
2
Heat up a large saucepan, add a little oil and add the puréed onion mix. Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes
3
Pour in the water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes
4
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve
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