I can’t remember if I’ve mentioned it before or not, but we start every week with Macca’s ‘meat free Monday‘. Don’t hold it against us.
As a confirmed carnivores, it can be quite tough to build up the enthusiasm to cook a bunch of vegetables, but this curry is healthy, tasty, and as it uses a ready made paste, its fast too. I use a spicy madras paste in this recipe, but you can use what ever floats your boat.
1 onion, finely chopped
3 cloves garlic, finely chopped
1 heaped teaspoon of chopped fresh ginger
2 tablespoons madras curry paste
1 teaspoon ground coriander
1 tin chopped tomatoes (400g)
1 tin chick peas (400g)
200 ml water
150g fresh spinach, roughly chopped
Handful of fresh coriander, chopped
First up, peel and finely chop your onion, garlic and ginger, and then get a pan on the heat. When it’s good and hot, fry off the veg in some rapeseed or groundnut oil and get some colour on it. After 5 minutes or so, when the onion is golden brown, add the ground coriander and curry paste, frying it off for 2 to 3 minutes to release the aromatics.
Next add the can of tomatoes, the drained and rinsed chick peas, and 200ml of cold water. Bring to the boil and then simmer for 10-15 minutes to reduce and intensify the flavours. After this time, add the roughly chopped spinach, stirring it into the curry until wilted. The last thing to do is add a handful of chopped coriander leaves, and then you’re done. Simple as that.
Serve with boiled white or brown Basmati rice, and feel as self righteous as Sir Paul.