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•PLANT-BASED AND RIDICULOUSLY QUICK AND EASY CURRY - KEEP READING FOR THE RECIPE• I’m having a chickpea and spinach curry for dinner tonight along with my cheat’s chapatis (some leftover wholewheat tortilla wraps that I’ve just lightly roasted on a dry pan). Don’t get me wrong - I love freshly made chapatis (especially when it’s made by my mum 🥰) but sometimes needs must when you’re short of time! Traditional chapatis are literally chapati flour (essentially a type of bread flour) and water. Very simple and perfect for mopping up a curry like this. Have a go at the curry? .. Recipe 1 red onion 3 cloves garlic 1 thumb size piece of garlic 2 large tomatoes, blitzed to a purée 1 tablespoon tomato purée 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon dried mango powder (amchur) - optional 1 teaspoon salt 1/2 teaspoon chilli powder/paprika 1/2 teaspoon cumin seeds 2 large handfuls spinach 400g tin chick peas, drained .. 1. Blitz together the onion, garlic and ginger until a paste. 2. Heat a teaspoon of oil, put the cumin seeds in for a minute and then put the paste in. Sauté for 5 minutes, then add the tomato purée, salt and spices. Sauté for one further minute and then add the tomatoes, chick peas and spinach. 3. Cook for a further 5-7 minutes, adding a splash of water if too thick. Serve with a sprinkling of fresh coriander (and fresh chillies if you dare!)

•PLANT-BASED AND RIDICULOUSLY QUICK AND EASY CURRY - KEEP READING FOR THE RECIPE• I’m having a chickpea and spinach curry for dinner tonight along with my cheat’s chapatis (some leftover wholewheat tortilla wraps that I’ve just lightly roasted on a dry pan). Don’t get me wrong - I love freshly made chapatis (especially when it’s made by my mum 🥰) but sometimes needs must when you’re short of time! Traditional chapatis are literally chapati flour (essentially a type of bread flour) and water. Very simple and perfect for mopping up a curry like this. Have a go at the curry? .. Recipe 1 red onion 3 cloves garlic 1 thumb size piece of garlic 2 large tomatoes, blitzed to a purée 1 tablespoon tomato purée 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon dried mango powder (amchur) - optional 1 teaspoon salt 1/2 teaspoon chilli powder/paprika 1/2 teaspoon cumin seeds 2 large handfuls spinach 400g tin chick peas, drained .. 1. Blitz together the onion, garlic and ginger until a paste. 2. Heat a teaspoon of oil, put the cumin seeds in for a minute and then put the paste in. Sauté for 5 minutes, then add the tomato purée, salt and spices. Sauté for one further minute and then add the tomatoes, chick peas and spinach. 3. Cook for a further 5-7 minutes, adding a splash of water if too thick. Serve with a sprinkling of fresh coriander (and fresh chillies if you dare!)