Spinach bhaji with naan bread

Carolyn Robertson

Ingredients

2 Tbsp	Sunflower oil
2 cloves	Garlic, chopped
1	Onion, finely chopped
½ tsp	Chilli powder
2	Large ripe tomatoes, coarsely chopped
1	Green chilli, large, seeds discarded, flesh finely chopped
2 Tbsp	Fresh ginger, finely grated
1	Red pepper, seeds removed, flesh finely diced
400 g	Spinach, washed and stalks removed
4 servings	Naan bread, warmed

Directions

1. Heat a large non-stick frying pan. Add the oil and garlic and cook over a medium heat for 30 seconds.
2. Add the onion and cook until it turns golden brown.
3. Add the chilli powder and tomatoes and cook for 5 minutes, stirring until the tomatoes break down.
4. Stir in the green chilli and ginger and the red pepper. Cover and cook for another 5 minutes.
5. Add the spinach and cook uncovered for 5 minutes, stirring until the spinach wilts.
6. Season with salt to taste. Serve hot with warmed naan bread.