The curry is enriched and thickened with hummus - but you could use thick yoghurt if you prefer.

Ingredients - serves 4

500g kofta meatballs
1 onion, coarsely chopped
2 cloves garlic, crushed
1” ginger, coarsely chopped
1 tsp ground cumin
1tsp ground coriander
pinch cayenne
juice of 1 small lemon
2 tbsp sunflower oil
2 cans chick peas, drained & rinsed
2-3 tbsp hummus
200g young spinach leaves, washed
salt, pepper

Method

1 First make a simple fresh curry paste. Place the onion, ginger and garlic in a food processor together with cumin, coriander and cayenne and 100ml water - blitz to a paste.

2 Heat the oil in a large sauté pan and brown the kofta on all sides, lower the heat and add the curry paste - cover and cook for 15 minutes, turning the kofta occasionally and making sure that the paste doesn’t dry out by adding a splash of water if necessary.

3 Add lemon juice, salt, pepper chick peas and hummus to the curry, cook for a further
6 - 10 minutes then fold in the young spinach leaves (roughly chopped if too large) and cook just long enough for the leaves to wilt. Serve over rice.