As soon as I hear the word curry, I immediately think of a calorific take-away. This, however, has all the indulgent flavors of a proper curry but can still be enjoyed as part of a healthy diet. I like it with a dollop of creamy Greek yoghurt and a teaspoon of almond butter but it is very versatile- and it’s the perfect use for leftover, wilting spinach leaves! You’ll love it.
– 2 tbsp olive oil
– 2 brown onions, sliced into crescents
– 2 cloves garlic, finely chopped
– 2 tsp ground cumin
– 1 tsp ground turmeric
– 2 heaped tbsp medium curry paste (UK readers, we use Patak’s Tikka Masala Paste)
– 1 tbsp tomato paste
– 400g tin of chopped tomatoes
– 400 ml vegetable stock
– 4 cups of loose leaf spinach
– 400g tin of chick peas, drained
– Handful of fresh coriander (optional)
1. Heat oil in a large saucepan on med-high heat. Add onion and garlic to pan and cook until translucent.
2. Add tinned tomatoes, cumin, turmeric, curry paste and tomato paste. Cook for a further 2-3 minutes.
3. Add vegetable stock, reduce heat and simmer for 15 minutes.
4. Add spinach in handfuls, allowing to wilt before adding the next.
5. Stir in chickpeas and coriander and cook through.
6. Serve with brown rice, Greek yoghurt and almond butter.