Spinach And Chickpea Curry

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Spinach and chickpeas are a popular combination, and this one has an indian twist. I love this as a side-dish with fairy nuff's recipe #86753

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Steps

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In a large heavy-based saucepan , heat the oil over medium heat and then add the garlic and onion.

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Cook , stirring frequently , for about 5 minutes or until the onion begins to soften.

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Add the curry paste and mustard seeds , stir to mix , and cook a further minute.

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Add the potatoes with 2 cups water , bring to the boil , then reduce heat and simmer gently , uncovered , for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.

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While the potatoes are cooking , press as much liquid as possible out of the spinach through a sieve , then chop roughly.

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Add the chickpeas and spinach to the potato mixture.

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Cook for a further five minutes , until the potatoes are tender , stirring frequently to prevent the mixture from sticking to the bottom of the pan.

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It may be necessary to add a splash more water , but take care the mixture does not become too wet.

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Stir in the paneer cheese and lime juice , and heat t.

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Ingredients

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vegetable oil, garlic cloves, onion, curry paste, black mustard seeds, potato, frozen leaf spinach, chickpeas, paneer cheese, lime juice, salt and pepper, fresh cilantro