Quick chickpea and spinach curry

Quick chickpea and spinach curry

Feeds 2 takes 20 minutes

This is one of the fastest ways to make a quick quick chickpea and spinach curry. Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes.

Ingredients

• 3 tbsp of oil, vegetable or sunflower


• 1 tsp small black mustard seeds, heaped


• 1 tsp cumin seeds, heaped


• 800g of tinned chickpeas, undrained weight


• frozen chopped spinach, 8 blocks


• 3/4 tsp turmeric powder


• salt, to taste


• 1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander


• chilli powder, to taste


• 1 handful of fresh coriander, chopped

Method

1 Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas

2 Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready

3 Add the cumin and mustard seeds and then quickly add the drained chickpeas

4 Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft

5 Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads