Chickpea Spinach Curry

Right when we were in the middle of Summer heat here in Wellington, we made a quick jump to Autumn and it has been cold and raining and we have had to turn on the heat pump and bundle up. Its looking like shopping for winter clothes might have arrived sooner than I thought and I will be making more curries and pulling out that slow cooker too 🙂

If you are in the mood for a curry, this curry, which is vegan by the way, will be an excellent choice to make. Very easy (as my other recipes) and the curry is just yum! I like how the flavours aren’t over powering or spicy to make you cry – its mild and easy to eat even if you hate spinach!

Right when we were in the middle of Summer heat here in Wellington, we made a quick jump to Autumn and it has been cold and raining and we have had to turn on the heat pump and bundle up. Its looking like shopping for winter clothes might have arrived sooner than I thought and I will be making more curries and pulling out that slow cooker too 🙂 If you are in the mood for a curry, this curry, which is vegan by the way, will be an excellent choice to make. Very easy (as my other recipes) and the curry is just yum! I like how the flavours aren't over powering or spicy to make you cry - its mild and easy to eat even if you hate spinach!

Summary

    Ingredients

    large onion diced
    1 can of diced tomato or 3 large tomatoes diced
    2 cups of chopped spinach, frozen or fresh
    1 cup of chickpeas, drained
    1 green chillie slit lengthwise
    1 tbsp ginger paste
    1 tbsp garlic paste
    1/4 tsp turmeric powder
    1 tsp coriander powder
    1/4 tsp chilli powder
    1/4 tsp cumin seeds
    1/4 tsp mustard seeds
    to taste Salt
    Oil

    Steps

    1. To some heated oil, add the diced onions, mustard seeds and cumin and saute until the onions have softened. Next add the ginger and garlic pastes and continue cooking till the pastes get nice and aromatic
    2. In goes the spice powders: turmeric, coriander and chilli. Give it a good mix, then add the green chilli and the diced or canned tomatoes. Add a cup of water, season with salt and over medium heat allow the curry to cook
    3. mins later, add the spinach and allow it to wilt, also add the can of chickpeas. Season with salt if needed.Once the spinach has cooked, remove from the heat
    4. Your curry is ready and can be served with plain rice or roti

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