Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chickpea and Spinach Curry #newyearnewyou is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this 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:
- Take 2 tins chickpeas, drained and rinsed
- Take 1 tin plum tomatoes
- Get 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
- Prepare 1 tsp yellow mustard seeds
- Prepare 1/2 tsp Nigella seeds
- Make ready 1 tsp Cumin seeds
- Make ready 1/2 Cinnamon stick
- Take 4 Cardamom pods, lightly crushed
- Prepare 1 tsp ground Coriander
- Make ready 2 tsp ground Cumin
- Prepare 1/2 tsp Tumeric
- Make ready 1/2 tsp ground Ginger
- Prepare 3 fat cloves Garlic, crushed
- Make ready 2 onions, thinly sliced
- Make ready Rapeseed oil
- Take Salt and black Pepper
- Make ready To serve:
- Get 100 g Plain Yoghurt
- Make ready 1 tsp Mint Sauce
- Prepare 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.
Instructions 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 is going to wrap it up with this special food chickpea and spinach curry #newyearnewyou recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
