Spinach & onion curry

I saw this spinach curry being prepared on the TV one afternoon. I decided to record the recipe as I thought it looked like a simple and tasty meal to make. It took some time to make, but it was worth it.

Ingredients

• 400g spinach
• 1/2 cup water
• 150g chickpeas
• 1 1/2 onions, finely chopped (300g)
• 1 teaspoon garlic, finely minced
• 1 teaspoon ginger, finely minced
• 1 teaspoon salt
• 2 tablespoons curry powder
• 400g can of tomato
• 40g butter
• 1 tablespoon worcestershire sauce

Method

1. Blanch the spinach in boiling water, cut roughly before blending into a paste. Put to one side.
2. Heat oil in a pot, then add the garlic and ginger. Once they become aromatic, add the onion and salt. Cover and cook for 10-15 minutes.
3. Remove the lid and add the canned tomato and curry powder. Simmer off any liquid until the mixture doesn’t slide back into position when pushed to the side of the pot.
4. Add the spinach paste, chickpeas, and worcestershire sauce. Bring back the curry back to a simmer and then add the butter, letting it melt.
5. Serve with bread or rice.