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Chick Pea and Spinach Curry
Ingredients
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1 tablespoons oil
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1 onion, chopped
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2 tablespoons Medium Curry Powder
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2 tablespoons flour
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Zest and juice of 1 lime
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450 millilitre (3/4 pint) vegetable stock
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420 gram (15 ounce) tin chick peas, drained and rinsed
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225 gram (8 ounce) fresh spinach, stalks removed, roughly shredded
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150 millilitre (1/4 pint) cream
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2 teaspoon Coriander Leaf
Key Products
Instructions
- 1 Heat the oil in a large frying pan and fry the onion for 2-3 minutes. Stir in Curry Powder and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring.
- 2 Add chick peas and spinach and cook for 3-4 minutes, stirring. Stir in the cream and Coriander Leaf and bring back to the boil.
- 3 Serve with rice seasoned with Schwartz Pilau Rice Seasoning to give a rich, creamy vegetarian Indian meal.
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