Paul Heathcote's Quick Vegetable Curry
By Great British Chefs
Published on 24 April 2022
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.Time and servings
15 minsTotal time
6Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 tins of chickpeas, well rinsed
- 400 g of spinach leaves
- 1 onion, peeled and cut into quarters
- 15 g of root ginger, peeled and roughly chopped
- 3 garlic cloves, sliced
- 125 g of curry paste
- 1 red chilli, roughly chopped
- 2 tins of chopped tomatoes
- 1 bunch of 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.