Birds Eye Chickpea and Spinach Curry
Serves: 4
Ingredients
2 tablespoon vegetable oil
1 cinnamon stick
4 cardamom pods, crushed
50 grams desiccated coconut
1 large onion, diced
3 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
1 red chili, finely chopped
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
400 grams boiled potatoes (bite-size cubes)
2 teaspoon sea salt
1 teaspoon ground black pepper
2 tins chopped tomatoes
1 tablespoon honey
1 packet of Birds Eye Chickpea & Spinach Mix
10 grams fresh coriander, chopped
Serving suggestion
cooked basmati rice
naan bread
Preparation
In a large pan over medium heat, add 1 tablespoon of oil. Next add the cinnamon stick and cardamom pods. Stir and cook for 1–2 minutes or until you start to smell the aromas.
Next add the desiccated coconut and stir. Continue to stir for 1–2 minutes or until the coconut starts to toast and turn golden brown. Remove from the pan and set aside.
Return the pan to the heat, add the remaining oil. Once hot, add the diced onions and stir. Cook the onions, stirring occasionally for 3–4 minutes or until they begin to brown.
Add the garlic, ginger, and chillies. Stir well to combine. Add the garam masala, cumin, ground coriander, and turmeric. Stir well to coat the onions with the spices and cook for 1–2 minutes.
Add the potatoes, salt, and pepper then stir to combine and coat everything evenly with the seasonings and spices.
Return the reserved toasted coconut mixture to the pan. Stir well to combine.
Add the chopped tomatoes and honey to the pan and gently stir to combine.
Reduce the heat to low and simmer for 5 minutes.
Add the Birds Eye Chickpea & Spinach Mix to the simmering pan. Stir well, cover, and simmer for 4–5 minutes.
Serve your Birds Eye Chickpea & Spinach veggie curry with a hearty sprinkling of fresh chopped coriander on top. Enjoy!