Tomato and spinach curry

It's not very often that I'm organised and proactive enough to make meals ahead of time. But today, during my kitchen marathon, I made a delicious curry and put it away to be eaten one night later this week.

The beauty of curries is that with time, the flavours develop and intensify, so I'm expecting that come tomorrow or Tuesday night when it's time to heat it up for dinner, this tomato and spinach curry will be even tastier than the spoonful I tried as it simmered on the stove this afternoon.

This dish literally took no time to make - it's the perfect meal to throw together on a wintery weeknight.

Tomato and spinach curry

Serves 4

1 white onion, finely chopped

2 garlic cloves, finely chopped

1 tsp grated fresh ginger

1 tbsp light olive oil

2 tbsp mild red curry paste

2 cups fresh tomatoes, finely chopped (or a 400g tin)

2 cups pre-soaked and cooked chickpeas (or a 400g tin)

500g fresh spinach, stalks removed and leaves chopped

a bunch of fresh coriander leaves, chopped

Saute the onion, garlic and ginger in a frying pan over high heat with the olive oil, until golden. Add the curry paste and stir-fry for two minutes, or until aromatic.

Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered for 10 minutes. Stir in the spinach and cook until just wilted.

Stir in the coriander and serve.