Chickpea and Spinach Curry - Serves 2-3
1/2 Onion, grated
1 tsp Vegetable oil
Pinch of cumin seeds
2 Cloves of garlic, chopped
1/2 tsp Coriander seeds, crushed
1 tsp Ground turmeric
1/2 - 1 Fresh hot chilli, chopped
1 tin, 400g, 14oz Chopped tomatoes
1 tin, 240g, 8.5oz Chickpeas (Garbanzo beans)
2 Green cardamom pods
1 tbsp Mango chutney
1/2 tsp Salt
2 tsp Garam Masala
Small handful fresh coriander (cilantro)
Fry the onion with the oil until browning. Add the cumin, chopped garlic, coriander seeds, turmeric, chilli and stir for another minute. Add the tomato, chickpeas and cardamom. Bubble for approx 15 minutes, stirring occasionally, it will be quite thick.
Add the spinach, chutney, salt, garam masala and coriander and stir until wilted and serve with rice or naan bread if liked.
All of these ingredients are really cheap, especially if you buy them sensibly. I bought a huge bunch of coriander from the Indian section of my local supermarket for 80p.
Linked up to recipe of the week.