Quick Curry

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 1 tablespoon(s) sunflower oil
• 1 medium onion, finely sliced
• 100 gram(s) (3½oz) chorizo, de-skinned and finely cubed or sliced
• 1  garlic clove, crushed
• 1  red chilli, deseeded and finely sliced
• 1 teaspoon(s) ground garam masala
• 160 ml tin coconut cream
• 2  x 400g tin chickpeas, drained and rinsed
• 1 large handful spinach

Method

1. Heat oil in a large pan and gently fry onion for 5min until softened. Add chorizo, garlic and chilli and cook for 2min until chorizo is golden.
2. Stir in garam masala and cook for 1min. Add coconut cream, chickpeas and 200ml (7fl oz) water. Heat through. Stir in spinach and check seasoning. Serve immediately with basmati rice.

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