History has it that this dish originates from an Indian takeaway where a taxi driver ordered a curry that was too spicy, so he sent it back. The chef just added it to a tomato soup to reduce the spice. It was a hit and the taxi driver came back with his friends. Now it’s one of England’s national dishes! It’s normally served with chicken, but we think chickpeas and spinach taste much better.
1. First make the curry paste. Chop the stalks off the fresh coriander and set aside the leaves for garnish. Place all the ingredients for the paste in a food processor or blender, including the coriander stalks, and blend until smooth.
2. Add the oil to a large pot and put on a high heat. Once the oil is warm, add the onion and fry for 5 minutes, stirring regularly. Add the curry paste and cook for 2 minutes, then add the chopped tomatoes, chickpeas and cauliflower and bring to the boil. Reduce the heat and simmer for 20 minutes, stirring regularly. Add the baby spinach 2 minutes before serving and let it wilt, stirring regularly. Taste before serving and adjust the seasoning with a pinch of salt and pepper if needed. Garnish with the fresh coriander leaves and serve with toasted wholemeal pitta bread cut into thin strips and a dollop of natural yogurt.