To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
Garnish with extra coriander and serve with rice or dhal (or both).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (355g)|
|Recipe Makes: 1|
|Calories from Fat: 1624 (94%)|
|Amt Per Serving||% DV|
|Total Fat 180.4g||241 %|
|Saturated Fat 75.5g||378 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 60.4g|
|Cholesterol 0mg||0 %|
|Sodium 155.3mg||5 %|
|Potassium 1557.4mg||41 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 30.4g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1727
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