Chickpea, gnocchi and spinach curry

Step 1

Combine garam marsala, onion, garlic, chilli, tomato paste, ginger and oil in small food processor and process to a smooth paste.

Step 2

Heat the oil or ghee in large heavy based saucepan over medium heat. Add the paste and cook, stirring for 1 minute, or until fragrant.

Step 3

Add the cauliflower, gnocchi and stock, bring to a simmer. Partially cover with a lid and cook for 10 minutes, or until the cauliflower is almost tender. Add the brown sugar, chickpeas and tomatoes; cook for a further 5 minutes. Season with salt and freshly ground black pepper.

Step 4

Remove from the heat, add spinach and fold through until just wilted. Serve with yoghurt and coriander.