Everybody wants a straightforward store-cupboard curry recipe up their sleeve, and that is one you’ll come again to repeatedly. It tastes even higher the following day, so make double and also you’ve acquired lunch tomorrow too. You can even freeze any leftovers.
Timings
Prep time: 10 minutes
Prepare dinner time: half-hour
Serves
2
Energy per serving
323
Substances
- 1 tbsp vegetable oil
- 1 crimson onion, finely sliced
- 1 garlic clove, finely grated
- 1 tsp floor cumin
- 1 tsp floor coriander
- 1 tsp floor turmeric
- ½ tsp cayenne pepper or scorching chilli powder
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 vegetable inventory dice
- Juice of ½ lemon
- 2 large handfuls of spinach
Methodology
- Warmth the oil in a big saucepan and sauté the onion and garlic gently for a couple of minutes, till they’ve softened.
- Add all of the spices and stir for an extra 30 seconds earlier than including the chickpeas and tomatoes. Stir effectively.
- Crumble within the inventory dice, add the lemon juice and 200ml water, and season effectively with salt and pepper.
- Simmer gently for about 25 minutes. If it seems to be to be decreasing an excessive amount of, add a bit extra water.
- Stir within the spinach, let it wilt for a minute or two, and it’s able to eat.