Friday Food: Zan’s Chickpea and spinach curry

Good morning readers! Today we’re welcoming Zan with a fabulous vegetarian recipe for Spinach and Chickpea Curry. I can’t wait to try this one as I’m a huge fan of curry and I think it would be a great addition to the table if you were having a large group of friends over for a curry night and needed a selection of dishes too…

This recipe is one of my staples and a variation on a chickpea curry recipe that an old friend of mine imparted to me while I was at university. It’s changed a bit over the years but it’s one of the few things I can cook entirely from memory and it’s brilliant for cooking in bulk and storing as it freezes really well. I’ve written the recipe for 4 servings but it’s really easy to halve for 2 or double up for lots!

1-2 tablespoons of olive oil
1 teaspoon each of mustard seeds & cumin seeds (optional)
1 medium onion, chopped
2 cloves garlic, crushed or finely chopped
2 x 400g tins of chickpeas
2 x 400g tins of chopped tomatoes
½ – 1 teaspoon salt
1 level teaspoon garam masala
1 teaspoon chilli powder (or less if you don’t want too much heat)
1 and ½ heaped teaspoons cumin
1 tablespoon tomato puree
Lemon juice
Fresh or dried coriander
2-3 big handfuls of spinach leaves

  • Heat the olive oil in a medium sized saucepan and add the mustard and cumin seeds (if using). Once the seeds start to brown and the mustard seeds start popping (you’ll want to put a lid on the saucepan if you do use mustard seeds!) then add the onion and garlic and cook until the onion is just starting to go a nice golden colour.
  • Add the chopped tomatoes and the chickpeas. Mix these in well and then add the salt, garam masala, chilli and cumin. Leave to cook on a medium heat for a few minutes then taste to make sure you’re happy with the spices – add more if you want at this stage.
  • Next add the tomato puree and a few generous splashes of lemon juice. If using fresh coriander then rinse, chop or shred by hand and mix in at this stage. For dried coriander I would use about ¾ of a tablespoon.
  • When the spinach is added is really personal preference – I mix it in after the coriander as I like the spinach cooked into the curry. Alternative you can add it about 5 minutes before taking the curry off the heat so that it’s only just wilted.
  • Cook on a low to medium heat for about 30mins, stirring every 5-10mins. If the chickpeas start to stick to the bottom of the pan then add a few splashes of water. Once you can squash a chickpea relatively easily (using the back of a spoon against the side of the pan is my way of testing) then it’s ready.

I usually serve this with basmati rice and some natural yogurt, but naan or pitta bread works just as well. Or even just eating it straight out of a bowl with a spoon on some occasions!

So, are you a curry fan? Or vegetarian perhaps? Either way, I’d love to hear from you with your Friday Food recipes, sweet or savoury, small bites or baked goods. I warn you now, next weeks is a baker’s (and chocoholic’s,) dream….

Love,
Rebecca
xo

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7 thoughts on “Friday Food: Zan’s Chickpea and spinach curry

  1. Will def be trying this out. I love veggie food and think that curries (in my house anyway) are def the easiest way to get the boy to eat it without realising there’s no meat.
    Can’t wait to try this!

      • And your pearl barley risotto from the other week, he was MORTIFIED that I had tricked him into eating a whole meat free meal. Bwa ha ha

  2. This is almost exactly how I do my veggie curry (all curries veggie in our house) only without the lemon juice and I normally put sweet potato in too!

    Px

  3. Ooooh sweet potato 🙂 That’s a good point to mention actually, I have found with this curry that if you want to stick any extra kinds of veg in, then it works well regardless 🙂

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