Quick Chickpea and Spinach Curry

Quick Chickpea and Spinach Curry
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 3- 4
  • 1 tin (420g) of cooked chick peas, drain and rinse
  • 1 heaped cup of frozen spinach,defrosted (or use about 4 handfuls of fresh spinach)
  • 1 large onion, finely sliced
  • 2 cloves of garlic, finely chopped
  • 1 tin (420g) of chopped tomatoes
  • A little bit of ghee or oil for frying
  • Curry paste:
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garam masala
  • Small bunch of fresh coriander, roughly chopped
  • 1 red chilli, finely sliced
  • Juice of 1/2 lemon
  • 2 tbsps oil (vegetable, olive etc)
  • 1/2 tsp salt
1. First, make your curry paste. Place all of the ingredients in a mortar and work the mixture into a paste.
2. In a large frying pan heat a bit of oil/ghee and fry the sliced onions over a medium heat till soft and golden. Add the garlic and fry for just a minute or two.
3. Add the curry paste to the onions and fry over a gentle heat for approx. 2-3 minutes before adding the chickpeas and tinned tomatoes to the pan.
4. Cover then cook over a medium heat for approx.15 mins, stirring regularly (if it gets too dry add just a dash of water or stock).
5. Add the spinach to the pan and cook for another minute or two. Adjust seasoning if neccesary.

Serve with basmati rice or Indian flatbreads.

Quick Chickpea and Spinach Curry

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This recipe was uploaded by Allora Andiamo

 
 
A nice light vegetarian curry that doesn't take too long to cook. It's also good finished off with a tablespoon of raw creamed coconut (just add it towards the end of cooking).

Ed: you can buy raw creamed coconut from most health food stores..it's NOT the same as the block of creamed coconut which you can buy which has been processed/heat treated.

Method


1. First, make your curry paste. Place all of the ingredients in a mortar and work the mixture into a paste.
2. In a large frying pan heat a bit of oil/ghee and fry the sliced onions over a medium heat till soft and golden. Add the garlic and fry for just a minute or two.
3. Add the curry paste to the onions and fry over a gentle heat for approx. 2-3 minutes before adding the chickpeas and tinned tomatoes to the pan.
4. Cover then cook over a medium heat for approx.15 mins, stirring regularly (if it gets too dry add just a dash of water or stock).
5. Add the spinach to the pan and cook for another minute or two. Adjust seasoning if neccesary.

Serve with basmati rice or Indian flatbreads.
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