Serving Size
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1
Set a large saucepan with the oil over a medium-high heat. Cook the onion for 3 minutes, then add the potato and pepper. Cook for 2 minutes more.
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2
Add the tikka masala pack and the chick peas. Add the lid and simmer for 10 minutes. Stir the spinach in to the curry to wilt. Remove from the heat and stir in the yogurt, coriander leaves and lime juice.
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3
While the curry simmers, prepare your sides and garnishes. We like to serve ours with simply boiled brown rice (you can use microwaveable rice for maximum time-efficiency), a simple cucumber raita made with cucumber, natural yogurt and fresh mint, mango chutney and red onion salad. Top the curry with crispy onions and serve.
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