Chickpea and Spinach Curry

Chick pea and spinach curry 

1 tbsp oil (from allowance)
1 med onion2 cloves garlic, smashed
1 bunch fresh coriander, finely chopped
generous shake of curry powder (madras is good)
1 440g can chick peas, drained 
1 green pepper, diced
2 handfuls chopped mushrooms
 1 tin chopped tomatoes
4 handfuls spinach, roughly chopped


Fry the garlic and the onion in the oil, with the curry powder and coriander. Cook for 5 minutes or so.


Add the chick peas and pepper, and cook for a further 5 minutes. Add the tomatoes and the mushrooms, and simmer for about 20 minutes with a lid on (to conserve some liquid for the spinach).

Finally, remove the lid, and stir in the spinach. Turn the heat up and cook for about 5 minutes.