1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp grated or chopped root ginger
1 tbsp light olive oil
2 tbsp mild curry paste
400g can chopped tomatoes
400g can chickpeas, drained
500g/1lb 2oz spinach, stalks removed and chopped
handful coriander leaves, chopped
naan or roti bread, to serve
Put the onion, garlic and ginger in a food processor and blitz until finely chopped. Heat the oil in a frying pan set over a high heat. add the onion mixture and cook for 4-5 mins, stirring often, until golden. add the curry paste and stir-fry for 2 mins until aromatic.
Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 mins. Stir in the spinach and cook until it is just wilted. Stir in the coriander and serve with the Indian bread of your choice.