Quick Chickpea Curry


Serves 1

  • 20g curry paste
  • 1 small red onion, peeled and chopped
  • 8 curry leaves
  • 100g tomatoes, chopped
  • 260g tinned chickpeas, drained
  • 120ml water
  • 75g spinach
  • Salt and pepper
  • 2-3 popadoms


Heat the curry paste in a saucepan, add the onion and curry leaves and fry for 2-3 minutes over a high heat. Add the tomatoes, fry for a minute then pour in the chickpeas and water. Bring to a simmer then cook for 5 minutes. Stir in the spinach then remove from the heat and season to taste. Serve the curry with the poppadoms.

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