Spinach and Chickpea Curry
Below this little block of text, you certainly won't find the most glamourous photos in the world (like all of the photos on this blog, the photos of my chickpea curry are screen grabs from my Instagram account!), but you'll find a recipe for a damn good curry.
Curries are a luscious and filling dish, and when done right, can be very healthy. However, many curries, particularly variations that are inspired by curries from restaurants and ready-made meals, are very high in saturated fat and cholesterol, which is a bummer. If you want a healthier, leaner, (and dairy-free!) approach to curries, avoid those that are yoghurt or heavy cream-based, and opt for a tomato-based version instead. More nutrients + less guilt = more curry! I should point out that this recipe is a simplified version of Isa Chandra Moskowitz's spinach and chickpea curry, and that Isa Chandra Moskowitz is a vegan goddess cook, whose book 'Vegan with a Vengeance' is amazing.
This is my go-to curry, it's very simple to make, it's proven popular amongst my friends, and doesn't call for too many fancy spices, so it's easy on your wallet. I always serve it over a bed of cooked brown rice.
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| In a delightfully large bowl |
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| Spinach and Chickpea Curry Served on a bed of brown rice |
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| An earlier version, over white rice |
Ingredients:
Method:
Heat oil in a large stockpot over a medium heat. Add mustard seeds and cover. Allow mustard seeds to pop, and add onions when the mustard seeds cease their popping rhythm, likely after 1 minute. Allow onions to cook for 7 minutes and add garlic. Cook for an additional 2 minutes.
While the garlic and onions are simmering away, add the chopped tomatoes to a bowl, juices and all. Mash the tomatoes (you could use a potato masher, I use my hands because I'm thrifty) until the mixture is more smooth than chunky, and then add to the onion and garlic.
Add the vegetable stock and all the spices and bring to a high heat. If you are using the habanero pepper, add it now, too.
When the tomato mixture is heated through, begin to add spinach by the handful, stirring each handful until it is wilted before adding more.
When all the spinach is wilted, add the chickpeas. Bring the heat to a medium-low level and allow to simmer for 10 minutes. If you're using the yoghurt, stir it in now. If not, go ahead and serve it!
1 400g bag of fresh spinach, rinsed and chopped
1 15oz can of chickpeas, drained
1 12 can of chopped tomatoes (be sure to pick a variety with no added herbs/spices)
1 large yellow onion, finely chopped
3-4 cloves of garlic, crushed
1 tablespoon of rapeseed/canola oil
1 teaspoon of black mustard seeds
1 teaspoon of ground ginger
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 teaspoons of ground cumin
1 vegetable stock cube
3-4 tablespoons of curry powder (mild, medium or hot, according to your preference)
1-2 tablespoons of natural yoghurt (optional, if you don't like heat and want a mild, creamy sauce)
1 finely chopped habanero pepper (optional, a suggested addition if you want extra heat and would hate a mild, creamy sauce)
Method:
Heat oil in a large stockpot over a medium heat. Add mustard seeds and cover. Allow mustard seeds to pop, and add onions when the mustard seeds cease their popping rhythm, likely after 1 minute. Allow onions to cook for 7 minutes and add garlic. Cook for an additional 2 minutes.
While the garlic and onions are simmering away, add the chopped tomatoes to a bowl, juices and all. Mash the tomatoes (you could use a potato masher, I use my hands because I'm thrifty) until the mixture is more smooth than chunky, and then add to the onion and garlic.
Add the vegetable stock and all the spices and bring to a high heat. If you are using the habanero pepper, add it now, too.
When the tomato mixture is heated through, begin to add spinach by the handful, stirring each handful until it is wilted before adding more.
When all the spinach is wilted, add the chickpeas. Bring the heat to a medium-low level and allow to simmer for 10 minutes. If you're using the yoghurt, stir it in now. If not, go ahead and serve it!
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