Spinach & Chickpea Curry
This recipe is very easy, cheap and a very tasty, simple dish. It's perfect on a night you can't be bothered to head to the shops, and the two main ingredients, chickpeas and frozen spinach can be kept for some time in your cupboard and freezer. I use seeds and grind them with a pestle and mortar, but you can also replace with already ground ingredients. For vegans you can leave out the cream or replace with soya/non-dairy yoghurt or cream.
Serves 3-4 people, preparation and cooking time ~20mins
- 2-3 tsp of mustard seeds (yellow or black)
- 2 tsp coriander seeds, crushed
- 2 tsp cumin seeds
- 2 tbsp vegetable oil
- 1 white onion, diced
- 1 plum tomato, diced
- 2 cloves of garlic
- 1/2 tsp chilli flakes
- 250g fresh baby spinach leaves (or frozen creamed spinach is also delicious - then leave out cream of course)
- 50-100ml cream
- 1 can of chickpeas, drained.
- Pappadums and rice to serve
- Put the spices into a large non-stick frying pan, unoiled, and stir them until the smells are released and many of the mustard seeds have popped - roughly 2 minutes. Remove and place in a bowl.
- Put the oil, onion, garlic and tomator into the frying pan, and saute for 2-3 minutes. Add the spices and the chillli and cook for a further 30 seconds.
- Add the spinach and cook on medium to low heat until much of the water/ice has evaporated. It may be helpful to put a lid on the pan with frozen spinach to speed up the defrosting.
- Add cream (if applicable), and chickpeas and cook on medium heat for a further 3-5 minutes.
- Serve with rice and papadums.