Friday night is all about curry. Something with full-on flavour, aromatic spices and a satisfying bite, served with fluffy basmati rice. Also, it needs to be ready fast.
I love creating fast recipes, as like many of you, I am always short of time. Fast doesn’t need to mean unhealthy or bland and I hope this recipe becomes a staple in your kitchen, just like it is in mine.
Never be afraid to use some shop-bought curry paste; simply lift the flavours with a touch of turmeric, cumin and paprika, adding extra chilli if you like your curry with some heat. Spinach is a fantastic quick cook vegetable and is delicious alongside the earthy chickpeas.
Serves 2 generously
1 tbsp sunflower oil
1 onion, chopped finely
2 cloves of garlic, crushed
1/2 tsp dried chilli flakes
1 tsp turmeric
1/2 tsp cumin
1/2 tsp paprika
2 tbsp mild curry paste
1 400g can chopped tomatoes
1 400g chickpeas, drained and rinsed
3-4 generous handfuls spinach
5 cherry tomatoes, halved
Handful of fresh coriander, chopped roughly
Pinch of sea salt
1. Heat the oil and onion in a pan for 2 minutes until the onion has softened. Add the garlic, chilli flakes, turmeric,cumin, paprika and curry paste and cook for a further minute.
2. Pour in the chopped tomatoes and chickpeas and cook for 10 minutes, stirring occasionally.
3. Add the spinach and cherry tomatoes for 2 minutes, until the spinach starts to wilt. Stir through the coriander and season with sea salt to taste.