Chickpea & Spinach curry recipe

  • Serves 4
  • 30 mins to prepare and 1 hr to cook
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Customer recipe by Jasmin Woodcock
Added 78 months ago

Heat the clarified butter and cook the spices slowly for 10 minutes to release flavour from the spices.

Add the chopped onion & garlic to the butter and spices. Cook until soft.
Add chickpeas with two tbsp of brine.
Add chopped tomatos and spinach and pour in the stock.
Bring to boil, then reduce the heat to simmer
Cook on a medium heat for 60 minutes

Season to taste
Eat with hot parathas

If sauce reduces too quickly add more vegetable stock throughout.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • tins chickpeas, drained, brine reserved
  • 250g - spinach
  • 1 x 400g - Tin chopped tomatoes
  • large onion, finely chopped
  • large cloves garlic, peeled and chopped
  • 1 tsp - turmeric
  • 1 tsp - garam masala
  • 1 tsp - fenugreek seeds
  • cardamon pods
  • 1 tsp - mustard seeds
  • 100g - clarified butter
  • 600ml - pint vegetable stock
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