Enjoy a dish full of flavor all the way from India. This curry made with chickpeas and spinach pairs perfectly with rice or naan bread. This recipe portion can feed up to six people.
Ingredients:
3 tbsp. sunflower or canola oil
1 large onion, finely chopped
4 cloves garlic, crushed
1 inch ginger, finely grated
1 tbsp. ground dried cilantro
(coriander)
1/2 tbsp. turmeric
1/2 tbsp.cumin
1/2 tsp. cayenne pepper or chili flakes
1.5 cups tomato puree (crushed canned tomatoes 400g)
2.5 cups cooked chickpeas (400g)
1/2 cup vegetable stock (120 ml)
1 cup frozen chopped spinach, or 100gm fresh or frozen chopped spinach
1/2 - 1 tsp. salt
1 tsp. sugar
1 tsp. garam masala
1.5 tbsp. lemon juice
OPTIONAL:
1/4-1/2 cup full-fat coconut milk (50-100 ml)
1 tbsp. chopped fresh cilantro leaves (coriander)
Instructions:
Heat oil in a large pan over medium-high heat. Sauté the finely chopped onion. Make sure they are golden before continuing.
Add the crushed garlic and grated ginger and cook for 1-2 minutes. Stir until the garlic doesn’t smell raw anymore.
Mix in ground coriander, turmeric, cumin and cayenne and toast for two minutes.
Add the crushed tomatoes, chickpeas and vegetable stock. Turn heat to high and boil. Then, lower to medium-low to maintain a simmer for 10 minutes and continue to stir.
Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen, increase the heat until the curry is bubbling. Simmer for five minutes.
Add the garam masala, lemon juice and coconut milk and stir. Garnish with the chopped cilantro leaves and serve hot over rice.