Chick­pea, tomato and spinach curry


Closer (UK) - - Recipes -

1tbsp co­conut oil

onion, finely chopped Salt and pep­per 2tsp gar­lic–ginger paste

ground turmeric 1tsp garam masala

1/ 2 1/2tsp

1. Melt the co­conut oil in a saucepan over a low heat. Chuck in the onion, along with a pinch of salt. Cook for 6 mins un­til soft. 2. Stir in the gar­lic–ginger paste, turmeric and garam masala. Cook for 1 minute, stir­ring un­til it smells fra­grant. 3. Turn up the heat, chuck in the toma­toes and the tin of chick­peas with all of their wa­ter. 2 toma­toes, roughly chopped 1 x 400g tin of chick­peas 2 hand­fuls of spinach leaves Squeeze of lemon juice Hand­ful of co­rian­der leaves Co­conut yo­ghurt, op­tional


ground cin­na­mon

cayenne pep­per 400g can chopped toma­toes 2 x 400g cans black beans Gua­camole, ve­gan sour cream, sliced spring onions and corn chips, to serve

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