Once the tomato mixture has simmered, I add the chickpeas and spinach to the skillet. Stir it everything together, and let it cook for an additional 5 to 7 minutes.

Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas ... stir in the spinach and yoghurt and season to taste. While the curry is simmering, make the chapati.

Add oats, salt, garlic powder, and curry powder, and reduce heat to medium-low. Cover with lid ajar, and cook for eight minutes. Add chickpeas, spinach, and tahini. Stir and warm through until the ...

The ultimate lazy-day curry! Potatoes in a tangy tomato gravy—great with poori or plain paratha. Blended spinach with soft ...

This quick and easy curry is a pantry staple star – make it with lentils, chickpeas or beans, and potato, pumpkin, or kumara, peas or green beans. 1. Heat a good drizzle of oil in a large fry ...