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

Friday Food: Lamb Tikka with Curried Cauliflower pancakes

This morning I thought it was time for something savoury and in a bold vote of confidence in the English weather, I thought this recipe, the final one from the One Brand event Gemma attended would be perfect, as it has the word ‘Barbecue’ in it. 🙂

LAMB TIKKA WITH CURRIED CAULIFLOWER PANCAKES
Created by Simon Rimmer especially for the One Brand.

Ingredients
Pancakes – 1 head cauliflower, cut into small florets – blanched
4 salted anchovies, finely chopped
8 beaten One Good Eggs
100g dry breadcrumbs
50-75g plain flour
75g grated pecorino
Tablespoon curry powder
100g ricotta
800g cubed lamb loin (large cubes)
100ml natural yoghurt
Juice 1 lime
2 cloves crushed garlic
25mm piece ginger, finely chopped
15g ground coriander
5g ground cumin
5g ground garam masala
5g paprika
Salt
Juice 1 lemon mixed with 100g butter

Serve with cucumber raita and coriander blended with vinegar

Method

  • Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl.
  • Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there.
  • Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side
  • Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.
  • After they’ve marinated place on a medium heat on the BBQ, baste with the butter and lemon, and turn when golden.
I love spicy stuff so will be keeping this on file for the future. And don’t forget your One Good Eggs for breakfast this weekend!
Love,
Rebecca
xo
PS if you want to see the whole menu, find the Chorizo scotch egg here and the Earl Grey bread and butter pudding here.
Related Posts Plugin for WordPress, Blogger...