Chick Pea and Spinach Curry

Chick Pea and Spinach Curry

Chick Pea and Spinach Curry

Cook Time
15 Minutes
Ingredients
10
Servings
4
Chick Pea and Spinach Curry
Ingredients
  • 1 tablespoons oil

  • 1 onion, chopped

  • 2 tablespoons Medium Curry Powder

  • 2 tablespoons flour

  • Zest and juice of 1 lime

  • 450 millilitre (3/4 pint) vegetable stock

  • 420 gram (15 ounce) tin chick peas, drained and rinsed

  • 225 gram (8 ounce) fresh spinach, stalks removed, roughly shredded

  • 150 millilitre (1/4 pint) cream

  • 2 teaspoon Coriander Leaf

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,90g
Coriander Leaf

Product Information

£ 1.85/unit,7g

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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