Chickpea and Spinach Curry #newyearnewyou
Chickpea and Spinach Curry #newyearnewyou

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chickpea and spinach curry #newyearnewyou. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chickpea and Spinach Curry #newyearnewyou is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chickpea and Spinach Curry #newyearnewyou is something that I’ve loved my whole life.

Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it's absolutely delicious and easy to.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
  1. Take 2 tins chickpeas, drained and rinsed
  2. Get 1 tin plum tomatoes
  3. Prepare 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
  4. Take 1 tsp yellow mustard seeds
  5. Prepare 1/2 tsp Nigella seeds
  6. Take 1 tsp Cumin seeds
  7. Take 1/2 Cinnamon stick
  8. Get 4 Cardamom pods, lightly crushed
  9. Make ready 1 tsp ground Coriander
  10. Take 2 tsp ground Cumin
  11. Make ready 1/2 tsp Tumeric
  12. Make ready 1/2 tsp ground Ginger
  13. Make ready 3 fat cloves Garlic, crushed
  14. Prepare 2 onions, thinly sliced
  15. Prepare Rapeseed oil
  16. Make ready Salt and black Pepper
  17. Make ready To serve:
  18. Get 100 g Plain Yoghurt
  19. Make ready 1 tsp Mint Sauce
  20. Make ready Naan Breads (I cheated and bought some!)
  21. Prepare Chutneys, I love Lime Pickle and Aubergine Chutney

Adding the spices to the oil. Warm coconut oil (or canola oil) in a medium-sized dutch oven or large saucepan over medium-high heat. Add the onion, garlic, and fresh ginger. Coat in the oil and cook until the onion starts to soften but before.

Steps to make Chickpea and Spinach Curry #newyearnewyou:
  1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
  2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
  3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
  4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
  5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
  6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
  7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
  8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

In the meantime, cook the spinach. Place the spinach in a bowl of boiled water. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below) Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more. Heat the curry paste in a large non-stick frying pan.

So that’s going to wrap this up for this exceptional food chickpea and spinach curry #newyearnewyou recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!