Chick pea and spinach curry with cucumber raita

Here's a quick, healthy and cheap recipe - what more could you ask for? I've used curry powder to speed things up, but you could use a curry paste instead, or mix your own spices. I find the best approach with curry powder is to try a few brands and find one you are happy with.

This curry might be a good way to use the rest of the chick peas you have cooked for this previous recipe. Or you can use the tinned kind.

The cucumber raita is not essential, but the creaminess works really well in contrast to the curry, and it's cool and refreshing too.

Ingredients

1 tsp vegetable oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 tin chopped tomatoes
300g cooked chick peas, or 1 tin chick peas, drained
200g frozen spinach, defrosted
1 small chilli, finely chopped, or a good pinch chilli powder (optional)
2 tsp of your favourite curry powder (I used a hot one)

For the cucumber raita
Natural yoghurt
Cucumber
Mint leaves

Method

Heat the oil in a large pan and add the chopped onion. Cook over a moderate heat for about three minutes, then add the garlic and chilli, followed by the curry powder. Cook for three minutes more, then add the tinned tomatoes and drained chick peas.

Cover and simmer for about 15 minutes, then add the defrosted spinach and simmer for five minutes more. Taste and adjust the spicing if necessary.

For the raita, mix the natural yogurt with enough grated cucumber to thicken it. Add mint leaves.

Serve with rice or Indian breads.