2 Tbs sunflower oil 2 cloves garlic, chopped 1 onion, finely chopped 1/2 tsp chilli powder 2 large tomatoes, coarsely chopped 1 large green chilli, seeds discarded, flesh finely chopped 2 Tbs finely grated fresh ginger 1 red pepper, seeds removed, flesh finely diced 400g washed fresh spinach,stalks removed sea salt warmed store-bought naan bread to serve
1. Heat a large non-stick frying pan. Add the oil and garlic and cook over a medium heat for 30 seconds. Add the onion and cook until it turns golden brown.
2. Add the chilli powder and tomatoes and cook for 5 minutes, stirring until the tomatoes break down. Stir in the green chilli and ginger and the red pepper. Cover and cook for another 5 minutes.
3. Add the spinach and cook uncovered for 5 minutes, stirring until the spinach wilts. Season with salt to taste. Serve hot with warmed naan bread.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
