This is a fantastic curry dish and many ingredients you will have in your pantry. It cooks up quickly, so a great meal for a work night.
1 green chili deseeded and chopped (depending on how hot you like your curry choose a mild, med or hot chili variety)
1 inch fresh ginger root (can substitute dried & ground, but fresh is better)
2 tbsp veg oil
2 garlic cloves
1 onion, chopped
1/2 tsp chili powder
1/2 tsp tumeric
1/2 tsp ground cilantro/coriander
1 can chopped tomatoes
14oz fresh spinach leaves (1 med sized bag)
2 cans chick peas
sea salt to taste
Garnish with sour cream or fresh cilantro (optional)
1. Use a mortar and pestle to grind the chili and ginger together, adding a spoonful of water to make a paste. Set aside.
2. Heat the oil in large, deep frying pan. Add the onion and garlic and cook til lightly browned. Add all of the spices and the tomatoes. Add the chili-ginger paste. Stir fry 2-3 mins.
3. Add the spinach and chick peas with sea salt to taste. Cook about 5 minutes until spinach is wilted and chick peas are warmed.
4. Garnish with sour cream or fresh cilantro.
Makes about 4 servings