Recipe for Chick Pea and Spinach Curry

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 tbl	Oil
1 x	Onion, chopped
2 tbl	Schwartz Medium Madras Curry Blend
2 tbl	Flour
	Zest and juice of 1 lime
450 ml	Vegetable stock, (3/4 pint)
1 x	420 gram tin chick peas, drained and rinsed (15z)
225 gm	Fresh spinach, stalks removed, roughly shredded (8oz)
150 ml	Cream, (1/4 pint)

Instructions:

Instructions: Heat the oil in a large frying pan and fry the onion for 2-3 minutes.

Stir in Madras Curry Blend and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring.

Add chick peas and spinach and cook for 3-4 minutes, stirring. Stir in the cream and Coriander Leaf and bring back to the boil.

Serve with rice seasoned with Schwartz Indian Rice Seasoning.

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