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(PHOTO: Misha Jordaan)
Prep Time: 20 minutes
Servings: 4
Cooking Time: 45 minutes
Ingredients
- 60ml - olive oil or canola oil
- 30ml - garam-masala
- 15ml - turmeric
- 30ml - Thai red curry paste (optional)
- 1 - medium onion
- 6 - garlic cloves, finely chopped
- 1 - small red chilli, finely chopped
- 1 - can chopped tomatoes
- 1 - can chickpeas
- 1 - can coconut milk
- 500ml - baby spinach
- 125g - coriander, chopped (optional)
- - salt and pepper to taste
Method
METHOD
1. Fry the dry spices and curry paste in oil for 3 minutes.
2. Add the onions, garlic and red pepper to the pan and cook until onions are translucent.
3. Add the canned tomatoes and chickpeas, simmer for another 10 minutes.
4. Stir in coconut milk and simmer for another 5 minutes.
5. Add spinach and simmer until tender. Serve with papadums and garnish with coriander.
