Spinach and chickpea puri
	Serves 6 + vegan Puri breads are basically small chapatis that are deep fried from raw. If you don't want to make your own just serve the curry with warm shop bought chapati's or naan bread and your favourite pickles.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and roquefort pate spinach goats cheese timbale

	The curry sauce 1 small onion 60ml (2floz) vegetable oil 3 cloves of garlic 1 thumb fresh ginger 2 dessertspoons curry paste (bottled any type) 2 dessertspoons brinjal (aubergine) pickle 2 dessertspoons tomato puree 300ml (1 cup) water ½ block of creamed coconut 1 dessertspoon brown sugar or jaggery 2 teaspoon salt	Puree the onion, garlic and ginger in a blender until very fine. You may need to add some of the oil to get the blending going. Don't add water though because this will hinder the frying process. Heat the remaining oil in a pan and add the puree. Fry and sizzle for a few minutes to cook the puree through. Add the curry paste and the tomato puree and cook for one or two minutes more. Add the remaining ingredients and simmer until everything is thoroughly mixed together. Take off the heat to use later. This sauce can be made up in advance and used as and when. It freezes well too. This is the easiest curry sauce I know.
	500g (1lb) spinach 2 tins chickpeas curry sauce vegetable oil lemon juice salt ½ bunch fresh coriander	Heat a little oil in a pan and add the chopped spinach and wilt it down. When it is fully wilted and most of the juice has been reduced from the pan add the drained chickpeas and enough curry sauce to form a thick curry. Simmer it up for about ten minutes and when you are ready to serve, season the curry with the lemon juice and salt, and throw in the chopped coriander. Serve in the puri bread.
	Puri breads 220g (8oz) chapati or wholemeal flour A little vegetable oil 1 teaspoon of salt hot water	Place the flour, salt and oil into a bowl and add enough hot water to form a stiff dough (about 200ml, 7floz). Leave it to rest for an hour. Roll the pastry into into thin rounds or squares. This can be done on a pasta machine if you have one. Deep fry the breads at about 160°C holding them in the centre with a small ladle to create a basket shape. Drain and serve straight away or cool and re-warm them in the oven when serving. The puri breads don't keep so they need to be made the same day.
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