CHICKPEA AND SPINACH CURRY
1 tablespoon vegetable oil
1 onion halved and finely sliced
2 cloves garlic, crushed
2 red birds chillies, seeded and finely sliced
2 tablespoons madras curry powder
1 teaspoon garam masala
2 teaspoon tomato ketchup
1/2 teaspoon West Indian pepper sauce
2 potatoes roughly chopped
400g tin of chickpeas, washed drained and skinned
200g baby spinach leaves
salt and freshly ground black pepper
Heat the oil in a deep frying pan or saucepan over a medium heat . Add the onion, garlic and chillies and cook for five minutes until soft. Stir in the curry powder and garam masala and cook out for a further five minutes, adding a little more oil if it starts to burn.
Stir in the potatoes and chickpeas and season with the pepper sauce, tomato ketchup and salt and pepper . Add enough water to just cover and bring to the boil. Then reduce the heat, cover and simmer for twenty five minutes, or until all the flavours have combined and the water has been absorbed into a gravy. Add the spinach and continue to cook for a further five minutes.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.