- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, finely chopped
- ½ red chilli, chopped
- 2 tomatoes, chopped
- 2 tbsp mild curry paste
- 1 x 400g tin chopped tomatoes
- 200 x 400g cans of chickpeas, drained and rinsed
- 250g bag baby leaf spinach
- ½ bunch fresh coriander, chopped
- ½ lemon, juiced
STEP 1
Whilst preparing, add a deep pan plate to the grill and set your grill to its maximum setting.
STEP 2
Add your vegetable oil initially and then place the onions on top and cook for a couple of minutes.
STEP 3
After this, place the garlic and chilli to this mix and close the lid of the grill and cook for a further four minutes until the onions have softened, stirring occasionally so nothing sticks.
STEP 4
Mix in the mild curry paste and cook for another 5 minutes.
STEP 5
Add in the tomatoes and cook for further 5 minutes.
STEP 6
Add the chickpeas, close the lid for 10 minutes and leave it to bubble away for a further 8-10 minutes.
STEP 7
Once done, turn off the grill. Add the remaining ingredients and stir this into the mixture.
STEP 8
This is now ready to be served alongside rice and naan bread! Enjoy!
Products used to make this recipe
Swan Retro 20cm/28cm Fry Pans
Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…
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Swan Stealth Smart Grill
Enjoy healthier versions of your favourite foods with the Swan Stealth Smart Grill. It cooks a wide range of foods quickly, evenly, and with little to no oil needed and…
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