Chick-pea and Spinach Curry
This delicious spicy dish works equally well served with either plain or pilau rice or with some freshly baked crusty whole grain bread. Alternatively spoon a generous portion over potatoes baked in their jackets.

Chick-pea and Spinach Curry
Ingredients
2 tbsp sunflower oil
1 large onion, finely chopped
2-3 cloves garlic, crushed
2.5cm ginger, grated
1 chilli seeded, finely chopped
2 tbsp medium curry paste
2 tsp cumin
1 tsp turmeric
1 tsp garam masala
1 400g can chopped tomatoes
1 red pepper, chopped
300ml vegetable stock
1 400g can chick-peas, drained
400g fresh spinach
2 tbsp coriander leaves, chopped
1 tbsp lemon juice
Vegan meal
Serves: 4
Preparation time: 30 minutes

1 Heat the sunflower oil in a large heavy bottomed saucepan, and cook the onion for 3 minutes or until softened. Add the ginger, garlic and chilli and cook over a low heat for a further minute.

2 Stir the curry paste and spices into the onion mixture and continue stiring for 1 minute.

3 Add the chick-peas to the pan and coat with the mixture while gently frying for 1 more minute.

4 Add the tomatoes, chopped pepper and vegetable stock to the saucepan and bring to the boil. cover and simer for 15-20 minutes.

5 Finally add the lemon juice and a handfull at a time the spinach leaves, fist making sure any the tough stalks have been trimmed off, allow the spinach to wilt for about 1 minute.

6 Serve on a plate with rice and spinkle over a generous portion of the chopped coriander.

Nutritional Info
typical amounts per serving
caloies
310Kcal
fat
15g
saturated
2 g
unsaturated
13 g
carbohydrates
34g
sugar
9g
fibre
8g
protien
13g
salt
387mg