Recipe by PinkCherryBlossom
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
Top Review by rosebuddie
This recipe has become a regular in our house. So tasty, easy, healthy, what else can I ask for? The lemon juice adds a brightness - don't leave it out. A coworker from India was really impressed when I brought the leftovers for lunch - she said it smelled and tasted just like traditional curries.
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon dried chili pepper flakes, crushed
- 1⁄2 teaspoon turmeric
- 400 g canned tomatoes
- 800 g tinned chickpeas, rinsed and drained
- 250 g spinach
- 1⁄2 lemon, juice of
Directions See How It's Made
- Heat the oil and gently fry the onions for 10 minutes.
- Add the spices, stir well and cook for a further 2 minutes.
- Add tomatoes and chickpeas and simmer for 25 minutes.
- Increase the heat and stir in the spinach and lemon juice.
- When the spinach has wilted - serve.