For years I used to think that a curry had to have more than just curry powder added to make it taste delicious. But then I realised the whole point of curry powder is that someone else has done the blending for you. All the complexity you need is in that little jar or tin.
Such a great discovery!
Enough for: 2-3
Takes: 20 minutes
2 red onions, sliced in half moons
3-4 teaspoons curry powder
1 can tomatoes (400g / 14oz)
400g (14oz) cooked chickpeas (or 2 cans)
1 bag baby spinach
1. Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.
2. Add curry powder and cook for about 30 seconds then add the tomatoes and chickpeas. Simmer covered for 5-10 minutes or until everything is piping hot.
3. Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.
Variations
short on time - skip the onion and serve with chopped chives instead.
carb lovers - serve with steamed rice or warm naan bread (or other flat bread).
carnivore - brown some diced chicken, lamb or beef in the pan before adding the curry powder.
more veg - add chopped veg with the tomatoes such as zucchini, red bell peppers (capsicum), eggplant or mushrooms. Simmer until all veg are cooked. Or serve with cauliflower 'rice' (grated raw cauliflower).
extra flavour - add come chopped ginger and garlic with the onion.
paleo (grain, legume & dairy-Free) / low carb- replace chickpeas with roast diced veg or chicken thigh fillets.
creamy - serve with yoghurt or coconut yoghurt or sour cream.
Waste Avoidance Stategy
onion - will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
curry powder / tomatoes - keep them in the pantry.
chickpeas - uncooked keep them in the pantry, once cooked keep in the fridge, can be frozen.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Prepare Ahead
Yes! Just cook as per the recipe but keep the spinach separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer.