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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.