Jono & Jules do food & wine

We don’t know about you lot but our bellies are crying out for a rest and we haven’t even got to New Year’s yet. This is a lightweight curry suitable for veggies and vegans (if you don’t serve with yoghurt) and it’s also substantial enough to serve as it is without any rice. The spices are very gentle as confirmed by our 5 year old who has developed a recent aversion to anything ‘too spicy!!’.

Chickpea & spinach curry – serves 4

• 1 tbsp vegetable oil
• 2 medium onions, finely chopped
• 6 garlic cloves, finely grated
• 6cm piece of ginger, finely grated
• 2 long green chillies, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp sea salt flakes
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 400ml vegetable stock
• 2 x 400g tins chickpeas, rinsed and drained
• 150g baby spinach
• 4 tbsp natural yoghurt (optional to serve)
• Sprigs of coriander (to serve)

Heat the oil in a large non-stick pan over a high heat. Add the onions and cook for 5 minutes or until starting to brown, add a splash of water if they stick.

Add the garlic, ginger and chillies and cook for a couple of minutes. Add the spices and salt and stir for a minute, then add the tomato purée and cook for another minute.

Add the tinned tomatoes, stock and chickpeas, then bring to a simmer and cook for 20-30 minutes or until the sauce thickens.

When ready to serve, stir through the spinach and cook briefly until just wilted.

Divide between bowls (on top of some steamed rice if you like) and top with a spoon of yoghurt and some coriander.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)