Spinach & Coriander Curry

Spinach and Coriander need to be finely chopped, OR process them together into paste using a food processor or blender.

Place Onion and Oil in a large heat-proof bowl and cover with a large plate. Heat for 3 minutes, mix, and heat 2 more minutes. Mix and heat extra 2 more minutes.

Carefully transfer the onion to a large sauce pan or a pot, cook over medium heat, stirring occasionally, turn down the heat if needed, until caramelised and browned.

Add Garlic, Ginger, Tomato, all spices and Salt, and cook, stirring, until Tomato is softened.

Add the Stock and Edamame (or Chickpeas) and bring to the boil. Simmer for 10 minutes, stirring occasionally. Taste the saltiness. Depending on the saltiness of the stock that you use, you might need extra salt.

Serve with freshly cooked Basmati Rice or rice of your choice.