| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Schwartz Medium Madras Curry Blend |
| 2 |
tb |
Flour |
|
|
Zest and juice of 1 lime |
| 450 |
ml |
Vegetable stock; (3/4 pint) |
| 1 |
|
420 gram tin chick peas; drained and rinsed |
|
|
; (15oz) |
| 225 |
g |
Fresh spinach; stalks removed, |
|
|
; roughly shredded |
|
|
; (8oz) |
| 150 |
ml |
Cream; (1/4 pint) |
| 2 |
ts |
Schwartz Coriander Leaf |
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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