Chickpea and spinach curry
- Rating: 4 stars
- Takes: 30 mins to prepare and 1 hr to cook
- Serves: 4
- 1 tbsp ghee
- 1tsp ground turmeric
- 1tsp garam masala
- 1tsp ground fenugreek
- 1tsp seeds from cardamom pods
- 1tsp mustard seeds
- 1 large onion, finely chopped
- 2-3 large garlic cloves, chopped
- 2 x 400g tins chickpeas, drained and liquid reserved
- 1 x 400g tin chopped tomatoes
- 250g (8oz) spinach
- about 600ml (1pt) vegetable stock
Each serving contains 230 calories, 7.8g sugar, 8.1g fat, 2.1g saturates and 2.6g salt.
Heat the ghee or clarified butter in a large heavy-based pan. If using normal butter which you need to clarify place 100g in a saucepan over a low heat, as the butter starts to simmer carefully remove the foam from the surface of the melted butter using a spoon. You should eventually be left with pure golden melted butter. Add the spices and cook slowly for 10 minutes. Add the onion and garlic, and cook until these are softened.
Add the chickpeas with 2 tablespoons of their liquid, the chopped tomatoes and the spinach. Pour in the stock, bring to the boil, then reduce the heat to a simmer. Cook for 1 hour. Keep an eye on the curry: if the liquid reduces too quickly at any time, add some more vegetable stock or water.
If necessary, season to taste with salt before serving.
*Inspired by Jasmin W. featured in the Realfood Cookbook
See more curry recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.