If yesterday’s ordeal was incoherent, vomit-inducing and, frankly, useless, today was a complete joy. This is really what the experiment is about – trying things that I’d usually balk at, and being pleasantly surprised by their tastiness. Huzzah for East African bread (and apologies for early mispronunciation)!
Chickpea and spinach curry for lazy bastards
Serves 4
1 red onion, peeled and chopped
2 teaspoons of curry powder
1 tin coconut milk
1 tin spinach (by the way – I now LOVE tinned spinach; it’s delicious)
1 tin chickpeas, drained
1 tablespoon (or thereabouts) tomato puree
Salt, pepper, and olive oil
Injera bread (purchased from the London International Market)
Heat a little oil in a saucepan or wok and saute the onion until soft. Stir in the curry powder, then add coconut milk, spinach, chickpeas and tomato puree. Season with salt and pepper, bring to a boil and simmer for 5 minutes. Taste for seasoning and serve with injera bread.
Thank you to my two slightly tipsy helpers.
Thought I’d drop you a line to wish you a happy new year and let you know that we are addicted to this spinach and chickpea curry. Tinned spinach is ace. More tinned food discoveries for 2010 please!
Hi James, I tried this last week (using the tinned spinach – unexpectedly good) and it was pretty darn tasty and ridiculously simple. I tried it again today, but this time I mixed it up a bit with some really good results.
I used an entire pack of fresh baby spinach, a handful of chopped coriander, a good chunk of chopped up ginger, about 3 garlic cloves and a good handful of sultanas. It was absolutely delicious. And the additions hardly added to the cooking time at all.
This meal is going on my list of staples.
Thanks.
Pingback: Summer companions. | Chorizo & Thyme