Spinache and chick pea curry

Name: Spinache and chick pea curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 pcs green chili; 10 g ginger; 2 pcs garlic cloves; 1 pcs onion; 2 tbsp olive oil; 0.5 tsp chili powder; 0.5 tsp turmeric; 0.5 tsp coriander; 1 tbsp tomato puree; 400 g spinach leaves; 2 pcs chickpeas; 300 ml water; 2 ml soured cream

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By stuart radforth | Prep: 20 min | Cook: 45 min | Serves: 4

Tags: Dinner, Spicy, Indian, Vegetarian, Gluten-Free, Nut-Free, Egg-Free

Ingredients

1 pcs green chili
10 g ginger
2 pcs garlic cloves
1 pcs onion
2 tbsp olive oil
0.5 tsp chili powder
0.5 tsp turmeric
0.5 tsp coriander
1 tbsp tomato puree
400 g spinach leaves
2 pcs chickpeas
300 ml water
2 ml soured cream

Instructions

Chop 1 green chili and 3 cm of peeled ginger finely. Peel and finely chop 2 garlic cloves and 1 onion.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and fry for 30 seconds.
Add the chopped onion to the pan and stir for 5 minutes until softened.
Add 0.5 teaspoon of chili powder, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of coriander, 1 tablespoon of tomato puree, and 2 drained cans of chickpeas.
Pour in 300ml of water and cook for 15 minutes. Finally add the 400g of washed spinach leaves at the end and cook until starting to wilt.
Serve with a garnish of soured cream on top.

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