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Curry with chickpeas, tomato and spinach

Cook time: 0 min.
Servings: 2

Ingredients for Curry with chickpeas, tomato and spinach

0.5Big red chili-minced fine or 1 tsp chili flakes strøget
1tbspMinced fresh ginger or 1 large piece of Candied Ginger
1Medium onion-cut into quarters and then in thin slices
1tbspSunflower oil
1Large cloves garlic-chopped fine
150gFresh baby-spintblad
160gLean organic plain yogurt balndet with 1 Tbsp chopped coriander to the server no
2Regular naan-bread or chapatti to no server
2tbspGaram masala with top
400gCanned-chick-peas-washed and prepared
400gCanned tomatoes

Instructions for Curry with chickpeas, tomato and spinach

To prepare the Curry with chickpeas, tomato and spinach recipe, please follow these instructions:

Heat the oil in a medium saucepan, add the onion and cook it over medium heat until soft. Add the ginger, garam masala, turmeric, chili and garlic and fry it for another minute. Stir once in a while. Add the tomatoes and let it spin for another 10 minutes until it is cooked in. stir occasionally so that it does not burn on the bottom. Add the chickpeas and 2 dl water, season with salt and pepper and simmer quietly in additional ½ hour. Then add the spinach and stir the leaves come tumbling down. Let the mixture rest for some minutes. Serve with a few dabs of yogurt mixed with chopped coriander on top and bread in Indian style.