NHSGGC - Cook-a-long recipe: Chickpea curry

This cook-a-long video demonstrates how to cook a healthy family meal from scratch using the ingredients found in the description below. The video can be paused at any time and accessed from a mobile, tablet or computer.
(Recipe provided by Nutrition Scotland)
Serves 4
Total prep and cook time: 45 mins
Ingredients
· 1 large onion
· 1 tin of chickpeas, drained (400g)
· 1 tin of reduced-fat coconut milk (400g)
· 2 tablespoons curry paste or powder
· 2 tablespoons of tomato puree
· 1 tablespoon of ginger, peeled and grated or finely chopped
· 1 tablespoon of oil
· 2 large handfuls of spinach, washed
· Handful of fresh coriander, finely chopped
Method
1. Chop the onion, ginger and garlic. Set the ginger and garlic aside. Preheat the oil in a large pot and add the onion. Fry on a low heat for 10-15 minutes until soft. Add some water if the onions start to stick.
2. Add the curry paste/powder, garlic, ginger and tomato puree and cook for 2-3 minutes.
3. Add the coconut milk and drained chickpeas and cook on low heat for 20-25 minutes until the sauce has thickened.
4. Add the spinach and stir. Stir through the coriander (optional).
5. Serve with flatbreads, wholegrain rice or pitta bread.
For more useful healthy eating information please visit:
www.nhsggc.sco...