STORE CUPBOARD CURRY

STORE CUPBOARD CURRY

Ingredients you've probably got in your cupboards anyway. You can substitute the chickpeas for chicken or beef if you prefer. If you are vegan - you can substitute the honey for sugar or sweetner (this is just to take the bitterness out the tomatoes)


Ingredients:

1 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, crushed 2tsp curry powder 1 tsp turmeric 1 tsp ground coriander 1 tsp honey (opt for sugar if vegan) 100g Spinach 400g can plum tomatoes 400ml can coconut milk (low fat) 400g can chickpeas, drained and rinsed ½ small pack coriander, roughly chopped Rice to serve


Method:


1.Heat 1 tbsp olive oil in a large pan and add the finely sliced onions. Cook until softened, about 10 mins.

2.Add 2 crushed garlic cloves, 2 tsp curry powder, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

3.Pour in a 400ml can of coconut milk, honey and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

4.Tip in a drained and rinsed 400g can of chickpeas, and the spinach and warm though until spinach is wilted.

5.Scatter over roughly chopped coriander and serve with rice.

Ingredients you've probably got in your cupboards anyway. You can substitute the chickpeas for chicken or beef if you prefer. If you are vegan - you can substitute the honey for sugar or sweetener (this is just to take the bitterness out the tomatoes)



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