This recipe calls for Medium Squeezy Spice Paste
13 expertly blended spices with cumin, coriander and black pepper.
Spinach and Chickpea Curry
Ingredients
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Medium Squeezy Spice Paste
400g chickpeas, drained
200g chopped tomatoes
60g baby spinach
2 tbsp of fresh coriander
3 tbsp of natural yoghurt
Method
SQUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chickpeas.
CREATE
3. Stir in the chopped tomatoes, baby spinach and 100ml water. Simmer uncovered for 15 mins until the chickpeas are cooked through. Stir in 2 tbsp of fresh coriander and 3 tbsp of yoghurt.
-
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Medium Squeezy Spice Paste
400g chickpeas, drained
200g chopped tomatoes
60g baby spinach
2 tbsp of fresh coriander
3 tbsp of natural yoghurt
-
SQUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chickpeas.
CREATE
3. Stir in the chopped tomatoes, baby spinach and 100ml water. Simmer uncovered for 15 mins until the chickpeas are cooked through. Stir in 2 tbsp of fresh coriander and 3 tbsp of yoghurt.
