Chick pea, Courgette and Spinach Curry

• 50g butter
• 1 onion (peeled and sliced)
• 1,5 red peppers (diced)
• 6 dried sliced apricots
• 2 tablespoons sultanas
• 2 tablespoons pine nuts
• 2 finely chopped garlic cloves
• 2 tablespoons finely grated root ginger
• 2 tablespoons cumin seeds
• 1,5 teaspoons ground coriander
• 1,5 teaspoons ground cardamom
• A pinch of Cayenne pepper
• 300g dried chick peas (soaked for 1 hour in boiling water)
• 450 ml vegetable stock
• 1 finely sliced courgette
• 2 tomatoes (seeded and chopped)
• 4 handfuls spinach.

Soak the beans in boiling for one hour before cooking (if not cooking this recipe in a pressure cooker the beans must be soaked overnight instead).

Drain and thoroughly rinse the soaked pulses in fresh water.

Melt the butter in the cooker.

Add all the ingredeints except the courgette, tomato and spinach.

Use pressure level 2.

Close the lid and bring to full pressure.

Reduce the heat and cook for 11 minutes.

Remove the pan from the heat and, without turning the pressure selector, leave at room temperaure until the locking indicator drops down.

Open the lid and fold in the remaining vegetables.

Cook for 3 minutes without the lid on.

Season to taste.

If preferred, the sauce can be thickened with cornflour. Blend 1 tablespoon of cornflour with cold stock to make a paste.

Add a little by little to the sauce until the desired thickness if reached.

Serve with natural youghurt and naan bread.