• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon non-GMO canola oil

  2. 1 brown onion, peeled and finely chopped

  3. 1 garlic clove, peeled and minced or extra finely chopped

  4. 4 ripe firm tomatoes, finely chopped

  5. 2 cans organic chickpeas, rinsed well

  6. 1 vegetarian stock cube

  7. 3 tablespoons rogan josh curry paste

  8. 1 tablespoon tomato paste

  9. 3 kaffir lime leaves

  10. Sea salt

  11. Fresh baby spinach, washed well

  12. 2 limes (one juiced, one sliced in wedges, to serve)

  13. cup freshly chopped coriander leaves

Instructions Jump to Ingredients ↑

  1. Place canola oil in deep frying pan (it's best to use a frying pan with a lid). Add onion, sauté till translucent. Add garlic, sauté for 1 minute (be careful not to overcook it, as garlic gets bitter when burnt). Add tomatoes and chickpeas, stirring constantly for a minute or so.

  2. Add stock cube, curry paste, and tomato paste, and stir well.

  3. Add whole kaffir lime leaves, a generous pinch of salt, the juice of 1 lime (no seeds) and spinach, stir well, turn gas to low. Replace lid and simmer gently for 15 minutes.

  4. To serve:

  5. Remove kaffir lime leaves and place curry on a bed of steamed organic basmati rice, sprinkle with fresh chopped coriander, and serve each plate with a wedge of lime. Goes brilliantly with low-fat dahl .

  6. Serve with pappadams (microwaved for fat-free option), lime pickle, and sweet mango chutney.

  7. Note: for an extra easy option, you can swap fresh spinach for a packet of frozen spinach, and fresh tomatoes for two cans of organic chopped tomatoes.


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