Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

2tbsp Rapeseed Oil

1 Small Onion, chopped

1 Clove of Garlic, chopped

1tsp Grated Fresh Root Ginger

2tsp Ground Coriander

1tsp Ground Cumin

½tsp Ground Tumeric

½tsp Dried Chilli Flakes

200g Can of Chopped Tomatoes

400g Can of Chickpeas in Water

Salt

1tsp Garam Masala

250g Fresh Spinach, washed and leaves shredded

I have started growing spinach in my new raised vegetable beds and it makes the perfect quick supper dish, used here with canned chickpeas. I serve this curry with pilau rice, warmed naan bread and a yogurt raita.

  1. Heat the oil in a large saucepan, add the onion, garlic and ginger and fry gently for 5 minutes until soft and lightly browned. Stir in the coriander, cumin, turmeric and chilli and cook for a further minute then stir in the tomatoes and their juices and bring to a gentle boil. Simmer, stirring occasionally for 5 minutes to give a thick sauce.
  2. Add the chickpeas and their liquid, salt and garam masala and bring back to simmering point. Cover and cook gently for 10 minutes. (You can prepare the dish to this stage and leave to cool then finish just before you need it.)
  3. Stir in the spinach then turn up the heat and cook for 5 minutes until the spinach is tender and the liquid has almost evaporated. Check the seasoning and serve with warmed naan bread or rice.

Local food tip: I’ve started using The Merchant Farmer’s Pure Gold Extra Virgin Cold Pressed Rapeseed Oil for frying and making curries. It has ten times more Omega 3 than olive oil, has half the saturated fat and is high in monounsaturated fats, and also a good source of Vitamin E. Because it has a high burning point it is wonderful to cook with – try it for roasting local seasonal parsnips and other root veg. Look out for it in delis, vineyards and farm shops across Kent, Sussex and Surrey.

  • words:
  • pictures: David Merewether

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