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Friday, May 27, 2016

Quick Curry

How to Make Quick Curry Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

1 tbsp sunflower oil
1 onion, finely sliced
1 small aubergine (eggplant), cubed
1 garlic clove, crushed
1 red chilli, seeded and sliced
1 tsp ground garam masala
150ml/¼ pint/scant ⅔ cup coconut cream
2 x 400g/14fl oz cans chickpeas (garbanzos), drained and rinsed
250g/9oz baby spinach leaves
salt and ground black pepper
boiled rice to serve

1 Heat the oil in a large pan over a low heat and gently fry the onion and aubergine for 5 minutes or until softened.

2 Add the garlic and chilli and cook for 2 minutes. Stir in the garam masala and cook for 1 minute.

3 Add the coconut cream, chickpeas and 200ml/7fl oz/¾ cup water and heat through.

4 Stir in the spinach and cook for 1 minute until the leaves wilt. Season to taste with salt and pepper.

5 Serve the curry immediately with boiled rice.

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