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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