This flavour-packed curry made by Rosemary Shrager on Cooking with the Stars is a hearty midweek meal and works brilliantly if you’re meal-prepping in advance. Making your own curry powder is super satisfying and this fragrant mix of spices creates a mouth-watering sauce in this dish. Serve with roti bread and fluffy rice for a filling feast.
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.
40MIN
Total time
Ingredients
Servings
4
For the chickpea and spinach curry
2 tbsp
rapeseed oil
500 g
M&S frozen diced white onions
2 tsp
garlic paste
2 tsp
ground cumin
2 tbsp
M&S medium roasted curry powder
2 tsp
ground ginger
1/2 tin
(200 g)
(200 g)
coconut milk
1 tin
(400 g)
(400 g)
chickpeas
1 tin
(400 g)
(400 g)
M&S Italian chopped tomatoes
3 knobs
M&S frozen garlic herb butter
400 g
frozen spinach
300 g
M&S frozen Jersey Royal roasties
1 handful
toasted flaked almonds
For the rice
350 g
M&S basmati rice, washed
2 tbsp
olive oil
1/2
large cinnamon stick
8
cardamom pods, shelled
seeds crushed with the back of a spoon
1 tsp
ground turmeric
1 tsp
salt
60 g
M&S Remarksable Value unsalted British butter, softened
To serve
as needed
M&S flame baked rotis
