“Discover the Irresistible Charm of Chickpea, Potato & Spinach Curry“
If you’re on the hunt for a comforting vegetarian meal that’s as satisfying as it is flavourful, look no further than our Chickpea Curry. This delightful dish combines hearty ingredients to create a culinary masterpiece that will tantalize your taste buds and leave you yearning for more. Let’s delve into the details of this gluten-free, dairy-free, and vegan-friendly curry sensation.
Embrace the Ingredients:
- Tinned chickpeas (400 grams), washed and drained
- Small waxy potatoes (4), peeled and quartered
- Garlic cloves (2), finely chopped
- Brown onions (2), finely sliced
- Chopped tomatoes (1 tin, 400 grams)
- Fresh mint (2 tablespoons), chopped
- Baby spinach (100 grams)
- Neutral oil (2 tablespoons)
- Ground coriander (2 tablespoons)
- Ground cumin (2 tablespoons)
- Optional: Chili powder (1 teaspoon), ground turmeric (1/2 teaspoon), medium curry powder (1 tablespoon), fennel seeds (1 tablespoon), dried curry leaves (5, optional)
- Salt and pepper, to taste
- Cold water (100 ml)
Let’s Cook:
- Prepare with Precision: Begin by washing and draining the chickpeas, peeling and quartering the potatoes, finely chopping the garlic cloves, and slicing the onions.
- Sauté the Onions: Heat a medium-sized skillet over low to medium heat. Add neutral oil and sauté the sliced onions until they achieve a golden hue.
- Infuse with Aromatics: Introduce the chopped garlic to the skillet and cook for an additional minute. Incorporate ground coriander, cumin, optional chili powder, turmeric, curry powder, fennel seeds, and dried curry leaves. Stir and cook for about 30 seconds to release the fragrance of the spices.
- Enhance with Moisture: Pour in the cold water, combining it with the spice mixture. Add the chopped tomatoes, ensuring to rinse out the tin with water and include it in the skillet. Season with salt and pepper, allowing the flavours to meld.
- Simmer to Perfection: Bring the mixture to a boil, then reduce the heat and simmer with a partially covered lid for 10-15 minutes to achieve a thickened consistency.
- Prepare the Potatoes: While the curry simmers, boil the quartered potatoes until they are tender. Drain and set them aside to dry.
- Unite the Ingredients: Introduce the cooked potatoes and drained chickpeas to the curry. Stir gently to combine and heat through for 4-5 minutes.
- Incorporate the Greens: Just before serving, add the baby spinach to the curry and cook for a few minutes until it wilts.
- Serve with Style: Garnish the Chickpea, Potato & Spinach Curry with freshly chopped mint. Pair this delightful dish with rice or naan bread for a wholesome and satisfying meal.
Final Words:
This Chickpea, Potato & Spinach Curry is more than just a meal—it’s a culinary adventure that promises to impress vegetarians and non-vegetarians alike. Experience the irresistible blend of chickpeas, potatoes, and spinach in every bite, and treat yourself to a comforting dish that celebrates the beauty of vegetarian cuisine.
Chickpea Curry
If you’re on the hunt for a comforting vegetarian meal that’s as satisfying as it is flavourful, look no further than our Chickpea Curry.
4
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
- Ingredients:
400 grams 400 tinned chickpeas, washed and drained
4 small 4 waxy potatoes, peeled and cut into quarters
2 cloves 2 garlic cloves, crushed and finely chopped
2 2 brown onions, finely sliced
400 grams 400 tin (400 grams) chopped tomatoes
2 tablespoons 2 chopped fresh mint
100 grams 100 baby spinach
2 tablespoons 2 neutral oil
2 tablespoons 2 ground coriander
2 tablespoons 2 ground cumin
1 teaspoon 1 chili powder (optional)
1/2 teaspoon 1/2 ground turmeric
1 tablespoon 1 medium curry powder
1 tablespoon 1 fennel seeds
5 5 dried curry leaves (optional)
Salt and pepper to taste
100 ml 100 cold water
Directions
- Heat a medium-sized skillet over low to medium heat with a tablespoon of oil. Saute the onions until lightly browned.
- Add crushed garlic and cook for another minute or two on low heat.
- Add ground coriander, ground cumin, chili powder (if using), ground turmeric, curry powder, fennel seeds, and curry leaves (if using) to the skillet with another tablespoon of oil. Cook for about 30 seconds.
- Pour in 100 ml of cold water and cook for another minute.
- Add chopped tomatoes to the skillet, rinsing the tin with water and adding half of the rinsing water to the sauce. Season with salt and pepper.
- Bring the sauce to a boil, then reduce the heat and simmer partially covered for 12-15 minutes.
- While the sauce is simmering, cook your rice according to package instructions.
- Cook the potatoes in boiling water until slightly tender, then drain and allow to steam dry.
- Add chickpeas and cooked potatoes back into the sauce, heating through until warmed.
- Stir in baby spinach and cook for a couple of minutes until wilted.
- Turn off the heat, check seasoning, and stir in chopped mint.
- Serve the curry with rice, naan bread, or roti.
