Chick pea & spinach curry
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1.00 | tablespoon | Oil |
1.00 | Onion; chopped | |
2.00 | tablespoon | Schwartz Medium Madras Curry Blend |
2.00 | tablespoon | Flour |
Zest and juice of 1 lime | ||
450.00 | millilitre | Vegetable stock; (3/4 pint) |
1.00 | 420 gram tin chick peas; drained and rinsed | |
; (15oz) | ||
225.00 | gram | Fresh spinach; stalks removed, |
; roughly shredded | ||
; (8oz) | ||
150.00 | millilitre | Cream; (1/4 pint) |
2.00 | teaspoon | Schwartz Coriander Leaf |
Directions
Heat the oil in a large frying pan and fry the onion for 2-3 minutes.
Stir in Madras Curry Blend and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring.
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.
Serve with rice seasoned with Schwartz Indian Rice Seasoning.
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