Now that there’s a bit of a chill in the air, its time to pack away the BBQ and start thinking about more warming, hearty foods (best of all, this delicious and healthy recipe comes from our very own Emily Sampson, Student Administration Manager!)
Emily says “be sure to add a fresh chopped onion just before serving to give it extra crunch!” 🙂
 
 

Ingredients:

For the paste

2 tbsp oil

1 onion diced

1 tsp fresh or dried chilli to taste

4 garlic cloves 

thumb-sized piece ginger peeled

1 tbsp ground coriander

2 tbsp ground cumin

1 tbsp garam masala

2 tbsp tomato purée

For the curry

2 x 400g cans chickpeas, drained

400g can chopped tomatoes

100g creamed coconut

½ small pack coriander, chopped, plus extra to garnish

100g spinach

To serve

cooked rice and/ or dahl

Method:

To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

In a food processor, combine 4 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

Garnish with extra coriander and serve with rice or dhal (or both) – and don’t forget the fresh chopped onion!