Spring greens and chickpea curry recipe

This mouthwatering curry is quick to throw together

Spring greens and chickpea curry served in a white bowl, on a blue tablecloth
Served with rice or as a side dish, this curry packs a punch
(Image credit: Louise Hagger)

This is a wonderfully quick curry to throw together, said Mandy Yin. I prefer using Worcestershire sauce to tamarind, but if you're vegetarian, feel free to just use tamarind paste. Serve on its own with rice, or as a side dish.

Ingredients (serves four)

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