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Chick pea & spinach curry
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1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp grated fresh root ginger
1 large tomato, roughly chopped
1 tbsp tomato purée
1 red chilli, halved
2 tsp garam masala, plus extra to serve
1 tsp fenugreek seeds
400g can chick peas, drained and rinsed
235g pack ready washed spinach
Squeeze lemon juice
3 tbsp Yeo Valley Natural Yogurt, plus extra to serve
2 garlic and coriander naan bread, to serve
1.Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and fry for 8 minutes until light golden brown. Add the garlic, ginger, tomato, tomato purée, chilli, spices and chick peas, then fry for 2 minutes more. Add 3 tbsp water and cook for another 2 minutes.
2. Stir in the spinach, then cover and leave for 3 minutes to wilt. Uncover, add a squeeze of lemon and stir everything together. Take off the heat then stir in the yogurt, a spoonful at a time, before serving on warm naan bread with extra yogurt and a sprinkle more garam masala.
Garam masala is a traditional Indian spice blend. Its ingredients can vary but commonly include black peppercorns, cinnamon, cloves and cardamom.
This recipe appeared within the April 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores.
Typical values per serving:
Per serving (3) 2146kJ
This recipe was first published in March 2018.