Chickpea and spinach curry
- Rating: 4 stars
- Takes: 30 mins to prepare and 1 hr to cook
- Serves: 4
- 100g (3½oz) ghee or clarified butter
- 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 515 calories, 8g sugar, 32g fat, 17g saturates and 0g 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
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