Recipe of the Month - Chick Pea and Spinach Curry

Ingredients

Serves: 4

• Basic Curry Sauce or 450gm Jar of Curry Sauce
• 3 tablespoons vegetable oil
• 2 medium sized onions, roughly chopped
• 400gm Can Chick Peas
• 300gmSpinach chopped
• 1 teaspoons chilli powder
• 1 teaspoons turmeric powder
• 1 teaspoon ground cinnamon
• 1 tablespoon tomato puree
• 1 teaspoon garam masala
• handful chopped coriander
• Salt to taste

Method

Prep: 25 mins | Cook: 50 mins

1. Heat 1 tablespoon of the oil in a wok or balti pan over high heat.

2. Add the chopped onion. Stir fry until the onion is translucent. Do not allow to brown. Add the paprika, turmeric and cinnamon. Stir fry for 30 seconds.

3. Add the beans to the wok. Mix in the curry sauce. Add tomato puree and salt.

4. Bring to a simmer, then turn heat to low and cook for 30 minutes or until the vegetables are cooked. (Approximately 15 min in, stir in the spinach and garam masala.) Sprinkle (hot) water if the sauce is becoming too thick.

5. Garnish with chopped fresh coriander before serving.

Vegetables in Season

Spring cabbage

Spinach

Rhubarb

Salad Crops

Overwintered Broad Beans

Asparagus