There's no excuse for turning to ready-made meals with Dean's delicious homemade curry that can be whipped up in a hurry! Suitable for vegetarians if vegetable stock is used.
1 onion, peeled and roughly chopped
4 cloves garlic, peeled
1 thumbsized piece fresh ginger, peeled
1 red chilli
1 tsp cinnamon
2 tbsp garam masala
1 tsp fennel seeds
1 tsp turmeric
2 tbsp olive oil
1 large onion, sliced
2 red peppers, cut into eighths
1 400g tin chickpeas, drained
500ml carton tomato passata
200ml chicken or vegetable stock
1 tsp sugar
150g baby spinach
Fresh coriander to garnish
1. Place all of the curry paste ingredients into a blender along with a small dash of oil and blitz into a fine paste.
2. Meanwhile cook the sliced onion for 2-3 minutes before adding the blitzed curry paste and cook for a further minute. Add in the pepper, chickpeas, passata and stock. Simmer over a medium heat for 10 minutes uncovered before adding the sugar and baby spinach, stir in until wilted.
3. Serve with some basmati rice and garnish with a sprinkling of fresh coriander.