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Chickpea and Spinach Curry

1 tb Oil
1 Onion; chopped
2 tb Schwartz Medium Madras Curry Blend
2 tb Flour
Zest and juice of 1 lime
450 ml Vegetable stock; (3/4 pint)
1 420 gram tin chick peas; drained and rinsed (15oz)
225 g Fresh spinach; stalks removed, roughly shredded (8oz)
150 ml Cream; (1/4 pint)
2 ts Schwartz Coriander Leaf


Heat the oil in a large frying pan and fry the onion for 2-3 minutes. Stir in Madras Curry Blend and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring.

Add chick peas and spinach and cook for 3-4 minutes, stirring. Stir in the cream and Coriander Leaf and bring back to the boil.

Serve with rice seasoned with Schwartz Indian Rice Seasoning.


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