Chick pea & spinach curry

Yield: 4 Servings

Measure Ingredient
1.00 tablespoon Oil
1.00 \N Onion; chopped
2.00 tablespoon Schwartz Medium Madras Curry Blend
2.00 tablespoon Flour
\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.

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