Kadala Curry
Serves 4
Ingredients:
2 tbsp oil
2 tbsp tomato puree
1 onion, diced
2 x 400g cans chickpeas
1 tsp fresh or dried chilli, to taste
1 x 400g can chopped tomatoes
9 garlic cloves
100g creamed coconut
Thumb sized piece of ginger, peeled
Large handful coriander, chopped
1 tbsp ground coriander
100g spinach
2tbsp ground cumin
1 tbsp garam masala
Method:
- Make paste by heating oil in a frying pan, add onion and chilli and cook until softened, 8-10 minutes.
- In a food processor combine the garlic, ginger, remaining oil, spices, tomato puree, ½ tsp salt and the onion. Blend to a smooth paste, adding water or more oil if needed.
- Cook the paste in a saucepan 2 minutes, tip in chickpeas and chopped tomatoes and simmer 5 minutes until reduced.
- Add the coconut with a little water, cook for 5 minutes.
- Add the coriander and spinach and cook until wilted.
- Garnish with more fresh coriander and serve with rice or daal.