Easy vegetable curry

Serves: 6

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Cook Time: 15

HEALTHY INDIAN RECIPES FROM ANJUM ANAND
10 EASY CHICKEN CURRY RECIPES
FIND A GREAT QUICK AND EASY RECIPE

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

Method

1. Place the onion, ginger and garlic into a blender and blend to form a fine purée.
2. In a large saucepan heat up a little dash of oil and the puréed onion mix and cook for 2-3 minutes. Follow this with the curry paste and chilli and cook for a further 2 minutes.
3. Pour in the water, chopped tomatoes and chickpeas and cook until the liquid has evaporated to become quite dry - this should take about 5-6 minutes.
4. Finish by adding the spinach and cook until it begins to wilt down, season with salt and pepper and garnish with coriander, then serve.
   
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