Add a little spice to your mid-week dinner and celebrate National Curry Week from 22-28 October. Authentic Indian dishes are full of delicious fresh vegetables and tantalising spices so this month swap your chicken masala for a taste of the very best of Asia.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp grated fresh root ginger
1 large tomato, roughly chopped
1 tbsp tomato purée
1 red chilli, halved
2 tsp garam masala, plus extra to serve
1 tsp fenugreek seeds
400g can chick peas, drained and rinsed
235g pack ready washed spinach
Squeeze lemon juice
3 tbsp Yeo Valley Natural Yogurt, plus extra to serve
2 garlic and coriander naan bread, to serve
1.Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and fry for 8 minutes until light golden brown. Add the garlic, ginger, tomato, tomato purée, chilli, spices and chick peas, then fry for 2 minutes more. Add 3 tbsp water and cook for another 2 minutes.
2. Stir in the spinach, then cover and leave for 3 minutes to wilt. Uncover, add a squeeze of lemon and stir everything together. Take off the heat then stir in the yogurt, a spoonful at a time, before serving on warm naan bread with extra yogurt and a sprinkle more garam masala.
Garam masala is a traditional Indian spice blend. Its ingredients can vary but commonly include black peppercorns, cinnamon, cloves and cardamom.
For more vegetarian recipe ideas join our Vegetarian & Vegan Facebook group at https://www.facebook.com/groups/Veggieandvegan/
Recipe & image courtesy of Waitrose. Hundreds of recipes can be found at www.waitrose.com/recipes