Quick Vegetable Curry

5 faves
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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
286
FAT
17%
CHOL
0%
SOD
34%

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Ingredients for 6 servings

1 onion, peeled and cut into quarters

15 g of root ginger, peeled and roughly chopped

3 garlic cloves, sliced

125 g of Bart curry paste

250 ml of water

1 red chilli, fresh and roughly chopped

2 tinned chopped tomatoes, 400g each

2 tins of chickpeas, 400g each - drained

400 g of spinach leaves

1 bunch of fresh coriander, roughly chopped

vegetable oil

Bart sea salt

Bart freshly ground black pepper

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