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.

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.

Recipe courtesy of greatbritishchefs