Meat free Lent XVII: Chickpea and spinach curry 

Today’s recipe comes from

Dr Peter Toon – St Stephen’s Church

This is an easy and tasty curry, and mostly uses ingredients from the freezer or cupboard so is a good stand-by.

 One jar or tin of chickpeas 
half a pack of frozen spinach 
one tin chopped tomatoes 
one onion 
one vegetable stock cube 
garlic, ginger, cumin, chili flakes and garam masala (or a mild or medium curry powder)

1.       Drain the chickpeas and reserve the liquid.

2.       Finely chop and fry an onion in oil (I use sunflower).

3.       Add a couple of chopped cloves of garlic or a squeeze of garlic paste and some fresh ginger and fry a little more.

4.       Add some ground cumin and a few chili flakes (not too much) and stir well. (You can vary the spices at this stage – mustard seeds, coriander, cardamon, or turmeric are all possible, or you could use curry powder though this tends to makes a less interesting flavour).

5.       Add the tomatoes and chickpeas and the powdered stock cube.

6.       Cook uncovered for 10 minutes or so until the sauce is reduced to a thick paste.

7.       Add the frozen spinach (you can defrost it first and drain off the water if you have time) and a little salt and again cook until the sauce is thickened.

8.       Add the garam masala if you have not used curry powder and stir in well.  Serve with rice or an Indian bread.

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