Yield: 4 Servings
|1.00 \N||Onion; chopped|
|2.00 tablespoon||Schwartz Medium Madras Curry Blend|
|\N \N||Zest and juice of 1 lime|
|450.00 millilitre||Vegetable stock; (3/4 pint)|
|1.00 \N||420 gram tin chick peas; drained and rinsed|
|\N \N||; (15oz)|
|225.00 gram||Fresh spinach; stalks removed,|
|\N \N||; roughly shredded|
|\N \N||; (8oz)|
|150.00 millilitre||Cream; (1/4 pint)|
|2.00 teaspoon||Schwartz Coriander Leaf|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.