Chickpea & Spinach Saag with Wild Rice |
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| 2 | tablespoons | sunflower oil | ||
| 1 | onion, peeled and diced | |||
| 50 | g | ginger, peeled and diced | ||
| 1 | clove | garlic, peeled and crushed | ||
| 1 | tablespoon | tomato paste | ||
| 1 | tablespoon | garam masala | ||
| 1 | teaspoon | chilli powder | ||
| 1 | teaspoon | turmeric | ||
| 250 | ml | vegetable stock | ||
| 200 | g | chickpeas, cooked | ||
| 400 | g | spinach | ||
| 30 | g | coriander, sliced | ||
| 300 | g | wild rice, cooked |
In a small blender, blend ginger, onion, and 2 tablespoon of water until smooth consistency
In a large pan, heat sunflower oil over medium head. Add to fry blended mixture until soft.
Add and cook turmeric and garam masala for 1 min. Stir in and cook tomato paste for 1 min.
Tip in and stir chickpeas in the spice mixture. Season to taste.
Tip in spinach. Pour vegetable stock and cook until spinach has wilted and sauce has thickened (5 min).
Sprinkle coriander into curry sauce, reserving some for garnish.
Plate the rice and pour some curry on each plate. Top with coriander.