With the Olympic Food Challenge taking up all of our time over summer we have neglected some of our own food traditions. The Friday Night Take-away started before I had even thought of writing Tonight's Menu so it's about time we started cooking our own take-away inspired food at home again.
To ease our journey back into our Friday night ritual I'm using leftovers from the Olympic Food Challenge. Qorma e Sabzi from Afghanistan to be precise. Fried onions and a tin of chick peas were added to the mild spinach curry, along with some garam maslala and chilli powder to lift the dish.
Having transformed Qorma e Sabzi into chana saag it was only right that we had even more leftovers to mop up the curry. I had made too many puris for Pakistan so I defrosted a couple of them, warmed them up and tucked in. We can get spinach dishes from the local take-away but they are nowhere near as good as this.