This fiercely hot curry is from Sri Lanka is sure to keep yuo warm and bust any cold symptoms this winter!
(Cut all the spice amounts by half if you don’t like it HOT!)
1 tin of chickpeas/white beans/flageolet beans/mixed beans
Two large handfuls of spinach
2 tblsp oil
1 large onion, chopped
1 green chilli, chopped
3 tspn chilli powder
1 tspn ground coriander
1 tspn ground cumin
¼ tspn turmeric powder
½ – 1 pint coconut milk
Pinch of salt
Fry all ingredients except coconut milk for 5-7 minutes.
Add half the coconut milk and simmer for 20 mins – add more coconut milk if it looks too dry.
Add the spnach for the last few minutes of cooking. If babyleaf, just stir into the curry once the heat is turned off.
Serve with brown rice or quinoa and lots of fresh salad or lightly steamed greens.