If yesterday’s ordeal was incoherent, vomit-inducing and, frankly, useless, today was a complete joy. This is really what the experiment is about – trying things that I’d usually balk at, and being pleasantly surprised by their tastiness. Huzzah for East African bread (and apologies for early mispronunciation)!
Chickpea and spinach curry for lazy bastards
1 red onion, peeled and chopped
2 teaspoons of curry powder
1 tin coconut milk
1 tin spinach (by the way – I now LOVE tinned spinach; it’s delicious)
1 tin chickpeas, drained
1 tablespoon (or thereabouts) tomato puree
Salt, pepper, and olive oil
Injera bread (purchased from the London International Market)
Heat a little oil in a saucepan or wok and saute the onion until soft. Stir in the curry powder, then add coconut milk, spinach, chickpeas and tomato puree. Season with salt and pepper, bring to a boil and simmer for 5 minutes. Taste for seasoning and serve with injera bread.
Thank you to my two slightly tipsy helpers.