- 1 medium onion, peeled and chopped
- 1 - 2 tbsp medium curry powder (depending on how hot you want it)
- 1 medium red chilli (with or without seeds), finely sliced
- 4 cloves garlic, finely chopped (I used 2 tsp of The Garlic Farm garlic pickle)
- 1 tsp vegetable (rapeseed) oil
- 400g tin chopped plum tomatoes
- 400g tin chickpeas, drained
- 1 tbsp tomato puree
- 200g vegetable stock
- 250g fresh baby spinach
- Handful of fresh coriander, chopped
- To serve:
- Brown basmatic rice (50g dried rice per person) OR wholemeal chapatis (2-3 per person)
- Mango chutney
- Lime pickle
- Mint raita (see tip)
- Extra coriander, chopped
The chana (chickpeas) and aloo (spinach) in a spicy tomato sauce all add to your SixFix. It’s ideal for veggies or just for as meatfree evening. To increase your SixFix wholegrain intake, serve with brown basmati rice or wholemeal chapatis.
Heat the oil in a large non-stick pan (I used my non-stick wok as it’s got a lid). Add the onion and fry for 3-4 minutes until golden and softened. Add the garlic and chilli and fry for a further minute. Next add the curry powder and continue to fry for another 1-2 minutes to cook the spices.
Now add the tomatoes, chickpeas, stock and tomato puree. Bring to the boil and simmer for 10 -15 minutes until slightly reduced. Add the spinach and simmer for a further 3-4 minutes until wilted.
Add the coriander just before serving with the rice or chapatis and chutneys.