Quick vegetable curry

servings6
15 minutes

Ingredients

  • 2 tinned chopped tomatoes, 400g each
  • 1 onion, peeled and cut into quarters
  • 15g of root ginger, peeled and roughly chopped
  • 3 garlic cloves, sliced
  • 125g of curry paste
  • 250ml of water
  • 1 red chilli, fresh and roughly chopped
  • 2 tinned chickpeas, 400g each - drained
  • 400g of spinach leaves
  • 1 bunch of fresh coriander, roughly chopped
  • vegetable oil
  • sea salt
  • black pepper, freshly ground

Method

1
Place the onion, ginger and garlic into a blender and blend into a purée
  • 1 onion
  • 15g of root ginger
  • 3 garlic cloves
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
  • vegetable oil
  • 125g of curry paste
  • 1 red chilli
3
Pour in the water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes
  • 250ml of water
  • 2 tinned chopped tomatoes
  • 2 tinned chickpeas
4
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve
  • sea salt
  • black pepper
  • 1 bunch of fresh coriander
  • 400g of spinach leaves