1 tablespoon (15ml) cumin seeds
1 teaspoon (5ml) coriander seeds
3 tablespoon (45ml) Clover Springbok butter
2 garlic cloves, fi nely chopped
2 onions, sliced
1 tablespoon (15ml) fresh ginger, grated
1 red pepper, deseeded and sliced
1–2 green chillies, finely chopped
½ teaspoon (2ml) turmeric
410g chickpeas, drained
410g chopped tomatoes
½ cup (100g) spinach
¼ cup (60ml) Clover sour cream
1 lime, juiced
2 tablespoons (30ml) fresh coriander, chopped
Toast the cumin and coriander seeds in a frying pan until they release their scent.
Grind in a pestle and mortar.
Fry the garlic, onion and ginger in the butter for 3–4 minutes and add the toasted spices.
Add the red pepper and cook for another 2 minutes.
Stir in the chilli, turmeric, chickpeas and tomatoes and simmer for 10 minutes.
Add the spinach and cream and cook for a further 3–4 minutes, until the spinach has wilted.
Season curry with pepper and stir in the lime juice and the coriander before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE