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Chickpea and spinach curry
Chickpea and Spinach Curry
Preparation
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Heat oil and butter in pan. Fry onions for 2-3 minutes until soft.
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Add chilies, garlic, ginger, tomato puree and spices then fry 2-3 more minutes.
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Add in chopped pepper and reduce heat to low for 5 minutes.
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Add chopped tomatoes and chickpeas and simmer gently for 20-30 minutes.
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In the last few minutes of cooking stir in the spinach to wilt.
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Top with fresh chopped coriander.
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Serve with rice, naan bread, poppadoms, onion bhajis, mango chutney, onion salad.
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