Chick­peaand­spinachko­rma

Friday - - Good Food -

Prep time overnight Cook­ing time 30 mins Serves 4 2 tsp veg­etable oil 1 large onion, chopped 1 red pep­per, chopped 4 tbsp korma curry paste 200ml veg­etable stock 300ml canned co­conut milk 200g chick­peas, soaked overnight, boiled and drained 100g spinach, washed and roughly chopped Steamed rice, to serve Mi­cro herbs, for gar­nish­ing 1 Heat oil in a pan over medium heat. Add onion and pep­per. Cook, stir­ring, for 3 to 4 min­utes or un­til vegetables are soft­ened. Add curry paste. Cook, stir­ring, for 1 minute or un­til aro­matic. 2 Add stock and co­conut milk. Bring to the boil. Add boiled chick­peas, re­duce heat to medium-low. Cook, stir­ring, for 4-5 min­utes or un­til heated through. 3 Stir in spinach. Cook for 1 minute or un­til spinach is just wilted. Pour into a serv­ing dish over a bed of steamed rice. Gar­nish with mi­cro herbs and serve im­me­di­ately.

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