Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes. Aromatic, satisfying and healthy, this recipe still delivers when you’re short of time or just simply want a curry fix.
- 3 tbsp of oil, vegetable or sunflower
- 1 tsp small black mustard seeds, heaped
- ½ tsp cumin seeds
- 1 onion, chopped
- 800g of tinned chickpeas, undrained weight
- frozen chopped spinach, 8 blocks
- 3/4 tsp turmeric powder
- salt, to taste
- 1 ½ tsp each garam masala, ground coriander
- chilli powder, to taste
- 1 handful of fresh coriander, chopped
- Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
- 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.
- Add the cumin and mustard seeds and then quickly add the chopped onion. Fry for a couple of minutes then add the drained chickpeas.
- 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.
- Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like pitta breads with yoghurt too.