Vegetable and Chickpea Curry Recipe - Serves 4

Vegetable and Chickpea Curry Recipe

350 calories each serving (548 calories if eating with rice)



Ingredients

1 medium onion, peeled and coarsely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and coarsely chopped
4 cloves of garlic, peeled and coarsely chopped
2 tablespoons (30ml) vegetable oil
4 tablespoons (60ml) curry paste
1 fresh green chilli, finely chopped
2 tins/cans (800g or 28 oz) chopped tomatoes
2 tins/cans (800g or 28 oz) chickpeas, drained
300g (10 oz) spinach leaves, washed and coarsely chopped
1 cup (250ml) fresh coriander (cilantro) leaves, coarsely chopped
1 teaspoon (5ml) salt


Method

Put the onion, ginger and garlic into a food processor and blend into a smooth paste
Heat the vegetable oil in a large heavy-bottomed saucepan over a medium heat
Add the onion paste that you made, mix well and cook for 3 minutes, stirring about every 30 seconds
Add the curry paste and fresh chilli, mix well and cook for 2 minutes, stirring every 30 seconds
Add the chopped tomatoes and chickpeas, mix well, bring to a good simmer, adjust the heat to maintain the simmer and simmer for 5 minutes, stirring often (add a little hot water if the curry gets too dry)
Add the spinach leaves, fresh coriander (cilantro) and salt, mix well and cook for 2 minutes, stirring often
Serve hot


Recipe submitted by P Germond on 28 January 2018

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