Summary
ICOOKED this dish last week for the first time - it could easily be adapted for some quick cooked meats, such as chicken or even fish, but as a vegetarian dish or a secondary curry dish, it worked wonderfully well and is certainly one that I will be using often at home. 15-minute vegetable curry Ingredients (makes 6) 1 onion peeled & cut into four 3cm root ginger peeled & roughly chopped 3 cloves of garlic, sliced 125g curry paste 1 litre of water 1 fresh red chilli, roughly chopped 2 large tins of chopped tomatoes 2 tins of cooked chickpeas well rinsed 400g fresh spinach A bunch of coriander leaves rough chopped Vegetable oil Sea salt & freshly milled pepper Method 1. Place the onion, ginger and garlic into a liquidiser and blend well.
2. Heat up a large pan, add a little oil and add the pureed onion mix and cook for 2-3 minutes before adding the curry paste and chilli, cook for a further two minutes. 3. Pour in the water, tomatoes and chickpeas and cook until quite dry, this should take about 5-6 minutes. 4. Finally, add the spinach, coriander and seas with sea salt and freshly milled pepper. Serve when the spinach has wilted. THANKS to Steve McCabe at Heathcotes Outside and my head chef at ACCL for assistance with recipes and photography.See the full content of this document
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Veggie Dish
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