SPINACH AND CHICKPEA CURRY

2015-02-26
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 large carrot, peeled & diced
  • 2 tsp Bart Chilli in Sunflower Oil
  • 2 tsp Bart Garlic in Sunflower Oil
  • 2 400g cans chickpeas, drained & rinsed
  • ½ tsp Bart Turmeric
  • 1 tsp Bart Ground Ginger
  • 75g Fairtrade peanuts
  • 50g ground almonds
  • 220g spinach, washed salt
  • juice of ½ -1 lime
  • 75g Bart Creamed Coconut dissolved in 130ml water
  • 3 tsp Bart Coriander in Sunflower Oil
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Spinach-Chickpeas-Fenugreek

  1. Heat the oil in a large heavy based pan. Add the onion and carrot and fry gently for 7-8 minutes. Add the chilli, garlic, chickpeas, turmeric and ginger. Stir-fry for 1 minute then add the peanuts and ground almonds.
  2. Add just enough water to barely cover. Bring to a simmer then cook gently for 20 minutes until thickened. Add the spinach and cook for 5 minutes
  3. Season with salt and lime juice. Stir in the dissolved creamed coconut and the coriander. Serve with rice.
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