This vegetable curry recipe is remarkably simple to make, providing a curry dinner with little wait and fuss. And even though it’s so quick to make, it has a wonderful range of flavours.
1 onion, peeled and cut into quarters
15g of root ginger, peeled and roughly chopped
3 garlic cloves, sliced
125g medium curry paste
250ml of water
1 red chilli, fresh and roughly chopped
2 tin of chopped tomatoes, large-sized
2 tins of chickpeas, well rinsed
400g of spinach leaves
1 bunch of fresh coriander, roughly chopped
Sea salt and freshly ground black pepper
Place the onion, ginger and garlic into a blender and blend into a puree.
Heat up a large saucepan, add a little oil and add the pureed onion mix.
Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes.
Pour in the water, tomatoes and chickpeas and cook until quite dry — this should take no longer than about 5-6 minutes.
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve