SERVES – 6
PREP – 10 MINS
COOK – 30 MINS
2tbsp vegetable oil
½ x 165g jar madras paste (we used Patak’s)
4 garlic cloves, crushed
1cm piece root ginger, finely chopped
3 onions, chopped
4 tomatoes, chopped
2 x 400g cans chickpeas, drained and rinsed
200ml light coconut milk
100g baby spinach
Handful coriander leaves
1. Heat oil in a large pan, add the curry paste and fry for a couple of mins. Add the garlic, ginger and onions and cook gently for 10 mins until onions are tender but now browned.
2. Add 450ml water, tomatoes and chickpeas. Simmer for 15 mins, stirring from time to time.
3. Pour in coconut milk, add spinach and cook for 5 mins, then serve scattered with coriander leaves and naan bread.
Per serving: 236 cals, 11g fat (4g saturated), 23g carbs