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Poussin and spinach curry with coconut rice and poppadoms
Fruit and vegetables
1 dried red
chilli
1 tsp dried
fenugreek
leaves
2 small
onions
, finely chopped then crushed to a paste
6
garlic
cloves, crushed to a paste
1 tbsp crushed fresh root
ginger
1 green
chilli
, cut in half
1 tsp ground
coriander
3
tomatoes
, diced
400g/14oz
spinach
2 tbsp chopped
fresh coriander
, to garnish
freshly cooked
coconut
rice, to serve
Tins, packets and jars
400g tin
chickpeas
Cooking ingredients
4 tbsp
vegetable oil
1 piece
cassia bark
3
cloves
2 green
cardamom
pods
1
bay leaf
1
black cardamom
pod
1 tsp ground
turmeric
1 tbsp ground
cumin
pinch
salt
1 tsp
garam masala
Dairy, eggs and chilled
2 tbsp plain
yoghurt
Meat, fish and poultry
2
poussin
, spatchcocked and then cut in half
Other
poppadoms, to serve
Back to recipe
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