This simple curry is a brilliant way to pack in all those gorgeous seasonal greens we have been harvesting at the farm recently. It works equally well with spinach, chard, kale or even spring green cabbages. It’s a regular feature on our mid-week menu at home. Gotta love a simple meal that can be thrown together from a few affordable ingredients – which is also such a flavour bomb! Tweak the spices to suit your taste.
Serve it with wholesome brown rice to make it a meal. Our bulk bags of rice come in compostable bags, why not add some to your next fruit and veg order?
Liz x
Ingredients (serves 4 generously)
- 1 tbsp vegetable/coconut oil
- 1 diced white onion
- 4 cloves of diced garlic
- 3 tbsp curry powder (or use a mix of your favourite curry spices)
- 1 thumb of fresh ginger, grated
- red chillies to taste, chopped
- 2 tins of chopped tomato
- 2 tins of chickpeas
- salt and pepper to taste
- 200g or more of spinach/chard/spring greens
- cooked rice, lime wedges and fresh coriander to serve.
Method
- In a large pan/pot, sauté the diced onion and garlic in the oil over a medium/high heat for about 10 minutes – or until they start to caramelise, soften and turn golden brown.
- Add the fresh ginger, curry spices and chilli and stir to quickly toast them before adding any liquid.
- Add the two tins of tomatoes and the drained chickpeas. Season with salt and pepper and simmer together until rich and delicious.
- About 5-10 minutes before serving, rinse and chop the greens then fold them into the curry. Once they are sufficiently wilted, serve in bowls with rice and lime and coriander to lift and brighten the curry.
