This curry is a delicious way of getting lots of dark leafy green goodness in you. I serve them up with brown rice or a mix of brown rice and barley.
1/2 onion, finely chopped
4 cloves garlic
1 inch ginger
4 handfuls of spinach (rough guide, does not have to be precise)
2 tablespoon of cashews soaked in water for a 4-6 hours
1/4 cup water/stock
1 can chickpeas (rinsed well)
1/4 teaspoon garam marsala
1 teaspoon sugar
- Put all ingredients except chickpeas and onion into a food processor and process until there are no more big lumps. To keep the mixture moving, you may add a little more water/stock.
- In a non-stick pan, put in 2 tablespoons of water and onion to sautee until onion is softened.
- Add the spinach mix, spices and chickpeas. Cook for about 15-20 minutes, stirring occasionally.
- Season with salt to taste.
- Serve with rice.