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Quick vegetable and chickpea curry

Prep:

Cook:

Serves:

    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.

    Ingredients
    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
    Vegetable oil
    Sea salt and freshly ground black pepper

    Method

    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

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