Chickpea & Spinach Indian Curry
- Prep
- 15
- Cooking time
- 30
- Serves
- 4
Method
1. Heat Cobram Estate Chilli & Coriander Extra Virgin Olive Oil in a large saucepan. Add onion and cook over medium heat for 5 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant.
2. Add sweet potato and tomatoes and simmer, covered, for 20 minutes or until the sweet potato is tender.
3. Add chickpeas, spinach and coconut milk and cook for 2-3 minutes or until the spinach is tender. Serve with warm naan bread, basmati rice & mango chutney.
Ingredients
2 tbs Cobram Estate Chilli & Coriander Extra Virgin Olive Oil
1 brown onion, chopped
2 tbsp tikka masala curry paste
250g sweet potato, chopped into 1cm pieces
400g can diced tomatoes
400g can chickpeas, rinsed & drained
1 bunch English spinach, trimmed and shredded
180ml can coconut milk
2 pieces naan bread, warmed in oven
mango chutney (optional)
