India · Plant-based · No. 005
Spiced Chickpea & Spinach Curry
A single portion of Indian cooking, ready in 20 minutes with 8 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
Veg
Method
- 1
Cook the rice according to the packet instructions.
- 2
Finely chop the onion, garlic and ginger.
- 3
Heat the oil in a saucepan over medium heat and fry the onion for 3–4 minutes until soft.
- 4
Add the garlic, ginger, garam masala and cumin, and fry for 1 minute until fragrant.
- 5
Stir in the chopped tomatoes and chickpeas, and simmer for 6–8 minutes until thickened.
- 6
Stir through the spinach until wilted, season to taste, and serve with the rice.
