Chickpea curry

Ingredients

Serves 1

• 20g curry paste

• 1 small red onion, peeled and chopped

• 8 curry leaves

• 100g tomatoes, chopped

• 260g tinned chickpeas, drained

• 120ml water

• 75g spinach

• Salt and pepper

• 2-3 popadoms

Method

Heat the curry paste in a saucepan, add the onion and curry leaves and fry for 2-3 minutes over a high heat. Add the tomatoes, fry for a minute then pour in the chickpeas and water. Bring to a simmer then cook for 5 minutes. Stir in the spinach then remove from the heat and season to taste. Serve the curry with the poppadoms.

A banging recipe from the one and only Bradley Roehrig (Head Coach & Founder)