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.
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: Mary Gwynn
- pictures: David Merewether
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