Spinach & chickpea curry.

Comfort food is the only thing I’m craving on these cold nights , winter has arrived and it’s oh so chilly ! Curries, stews and hearty pies are most definetly on the menu.

Tinned Chickpeas are definetly one of my top dry store ingredients , there wonderful for making dips , salads and adding to soups and curries . No cooking just rinse and drain and they are ready to use.
This spinach and chick pea curry is so full of flavor and so healthy . Full of goodness. With all curries the flavor improves made ahead so great for busy mum’s. I sometimes add some chunks of butternut squash about 10 mins before the end of cooking and it adds a delicious sweetness to the curry .

Spinach and chickpea curry.

Ingredients.
1 onion , finely diced.
3 cardamom pods , crushed.
2 tsp black mustard seeds.
1 tblsp sunflower oil.
3 cloves garlic, grated.
1” piece ginger, grated.
1 green chili, finely chopped.
1 tsp cumin seeds ground.
1 tsp coriander seeds, ground.
1 tsp turmeric.
1/2 tsp Garam Masala.
Sea salt, grd black pepper.
1 tin chopped tomatoes.
1 400g tin chick peas , rinsed and drained.
300ml Chicken or vegetable stock.
2 large hand fulls baby spinach.
Chopped coriander.

Method.
Heat oil in a deep sauté pan, add mustard seeds. When they start to pop add onions, garlic, cardamom, chili and ginger. Cook over a medium heat until onions are soft and lightly golden . Add spices and cook for a few mins, stirring.

Add the chopped tomatoes and stock , season and cook over a gentle heat for about 15 mins , add chick peas and cook for a further 10 mins. You may need to add a little water or extra stock if sauce has reduced too much. Add the spinach and stir until wilted . About 2 mins , you don’t want to over cook the spinach .
Serve with a scattering of freshly chopped coriander and steamed jasmine rice or Naan bread .

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