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- Paul Heathcote's Quick Vegetable Curry
Paul Heathcote's Quick Vegetable Curry
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6 serving
Prep time:
Cook time:
Serves: 6
This curry is handily quick to prepare and contains a wonderful array of flavours. You could serve this with naan or poppadums, though the chickpeas ensure the meal is more than hearty enough on its own. Looking for more vegetarian recipes? Look no further.
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Ingredients
- 1 onion, peeled and cut into quarters
- 15g root ginger, peeled and roughly chopped
- 3 garlic cloves, sliced
- 125g curry paste
- 1 red chilli, roughly chopped
- 2 tins chopped tomatoes
- 2 tins chickpeas, well rinsed
- 400g spinach leaves
- 1 bunch fresh coriander, roughly chopped
Method
Step 1
Place the onion, ginger and garlic into a blender and blend into a purée.
Step 2
Heat up a large saucepan, add a little oil and add the puréed onion mix. Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes.
Step 3
Pour in 250ml of water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes.
Step 4
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve.
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