Chickpea and Spinach Curry

In the interests of being a little more healthy in 2015 here’s a low fat curry for you to try. If you arent counting the calories you can make it a little richer with some salted butter.

1 1/2 tins of chopped tomatoes
4 garlic Cloves
1 Inch of fresh Ginger
1 Red Chilli
1 tbs of Sour Cream (more if you want it a little richer)
1 tin of Chick peas
Large bag of Spinach
2 tsp tomato puree
Fresh Corriander
1 large onion
4 tsp of Garam Masala (recipe on the blog)
1/3 Red Pepper
1/3 Green Pepper

1.In a food processor blend the ginger and the garlic. If its sticking to the side add a little water.

2. Take a large onion and chop in to fine dice. Do the same with the reg and green peppers and the red chilli. In a little sunflower oil sweat off the onions, peppers and chillies until just soft, then add the ginger and garlic paste.

3. Mix in the tomato puree and the Garam Masala. In the food processor blitz up the tomatoes until smooth.

4. Add the tomatoes to the onions and simmer gently for 10 minutes to allow the flavours to infuse. Then add the sour cream.

5. Pour in the tin of chickpeas, then roughly chop 3 good handsfull of the spinach and add to the curry. It might look like a lot but it will wilt down. Mixing the spinach in will help it wilt faster. Cook for a further 20 minutes on a gentle simmer. Rip up a small handful of corriander and stir in.

6. Taste the curry and add additional seasoning if required. If at this point you want the curry a little richer add in 3 or 4 cubes of cold butter

7. Serve with a warmed naan bread.

Enjoy!