Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chickpea and spinach curry #newyearnewyou. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling!
Chickpea and Spinach Curry #newyearnewyou is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chickpea and Spinach Curry #newyearnewyou is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must 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 that.
The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
- Make ready 2 tins chickpeas, drained and rinsed
- Get 1 tin plum tomatoes
- Make ready 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
- Take 1 tsp yellow mustard seeds
- Take 1/2 tsp Nigella seeds
- Take 1 tsp Cumin seeds
- Prepare 1/2 Cinnamon stick
- Make ready 4 Cardamom pods, lightly crushed
- Get 1 tsp ground Coriander
- Get 2 tsp ground Cumin
- Make ready 1/2 tsp Tumeric
- Take 1/2 tsp ground Ginger
- Get 3 fat cloves Garlic, crushed
- Take 2 onions, thinly sliced
- Prepare Rapeseed oil
- Make ready Salt and black Pepper
- Take To serve:
- Take 100 g Plain Yoghurt
- Get 1 tsp Mint Sauce
- Make ready Naan Breads (I cheated and bought some!)
- Get Chutneys, I love Lime Pickle and Aubergine Chutney
A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. Curry powder gives this side dish a taste of India. A white-hot combination of curry powder, chickpeas, and real vegetables is exceptionally made tangy and cooked to smooth perfection.
Steps to make Chickpea and Spinach Curry #newyearnewyou:
- 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!
- 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.
- Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
- 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.
- 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.
- 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.
- 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
- 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.
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention. Make this Chickpea Spinach Curry in one large skillet or dutch oven, while you cook your rice. This recipe is awesome for making in bulk, for a crowd. Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. Got some tins of chopped tomatoes and chickpeas in the cupboard, but stuck for inspiration?
So that’s going to wrap it up for this exceptional food chickpea and spinach curry #newyearnewyou recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
