Chickpea and spinach curry

Serves 4
2 tbsp butter
1 tbsp oil
2 onions, finely chopped
30g vegetable curry powder
2 cloves garlic, crushed
2 tsp ginger, crushed
2 x 400g tin chickpeas, drained
2 cups vegetable stock
1 cup cream
120g baby spinach
Juice of 1 lemon
Sea salt and black pepper
1 red chilli, chopped
Naan bread, to serve

1. Heat butter and oil in a medium pot. When the butter has melted, add onion and vegetable curry powder. Sauté until golden. Add garlic and ginger, sauté for another minute. Toss in chickpeas, vegetable stock and cream. Simmer gently for 7–10 minutes. Stir through spinach and lemon juice and season. Add garlic and ginger, sauté for another minute. Toss in chickpeas, vegetable stock and cream. Simmer gently for 7–10 minutes. Stir through spinach and lemon juice and season.
2. To serve: garnish with chilli and serve with naan bread on the side.