This has to be one of my top 5 vegetarian curries. My variation of Chickpea and Spinach curry is made using mustard seeds and creamed coconut and has wonderful South Indian flavours to it. Not only is it wholesome and satisfying, it’s a great source of protein and gets your veggies in too. It’s a family favourite in our household and more often than not, it’s on our weekly dinner menu.
Chickpea and Spinach Curry
Made using an onion, garlic and coconut paste, you’ll need a blender. Allow time for cooking at each step, to gives the curry a rich, creamy taste.
Equipment
- Blender or chopper
- Saucepan
Ingredients
For the paste:
- 1/2 Onion medium. roughly chopped
- 5 cloves Garlic
- 15 g Ginger
- 2 Green Chillies
- 2 tbsp Water
For the sauce:
- 2 tbsp Ghee
- 1 tsp Mustard seeds
- 4 Curry leaves
- 1 Cinnamon stick
- 1 1/2 Onion medium, finely diced
- 50 g Creamed coconut
- 3/4 tsp Salt
- 1/4 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Garam masala
- 1/2 tsp Granulated sugar
- 1 tsp Red chilli powder optional
- 200 g Baby spinach leaves whole or chopped
- 300 g Tinned tomatoes blended
- 400 g Tinned chickpeas
- 150 ml Water
- Fresh coriander leaves for garnish
Instructions
- In a blender, make a paste using 1/2 onion, garlic, ginger, chillies and 2 tbs water until it becomes smooth in consistency.
- In a non-stick pan, heat 2 tbs ghee or oil. Once the oil is ready, fry the curry leaves, mustard seeds and cinnamon stick until it sizzles.
- Add 1 1/2 diced onions and stir. Leave the onions to soften for about 10 minutes on a medium heat until they are golden.
- Add the paste into the pan, stir in and let it cook for a further 5 minutes.
- Add the creamed coconut and allow this to melt.
- Now add the following spices to the paste: salt, turmeric powder, ground coriander, ground cumin, garam masala and sugar and let it cook for 5 minutes.
- Pour in the blended tomatoes and stir to make a curry sauce. Let this cook for 5 minutes on a medium heat.
- Once the sauce starts to bubble, add the Chickpeas, Spinach and 150ml water. Let it cook for a further 10 minutes on a low-medium heat.
- Garnish with fresh coriander.
Notes
Useful Tips for making Chickpea and Spinach Curry
- If you don’t have coconut cream in your pantry, use coconut milk or single cream as a substitute, it’s just as indulgent.
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