Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chickpea and spinach curry #newyearnewyou. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chickpea and Spinach Curry #newyearnewyou is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Chickpea and Spinach Curry #newyearnewyou is something that I have loved my entire life. They’re nice and they look wonderful.
Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. This simple spinach and chickpea curry is quick to prepare, high in nutrients and low in cholesterol. How To Make This Spinach And Chickpea Curry Recipe Cooking garlic, onions, and ginger in coconut oil Adding the spices to the oil Warm coconut oil (or canola oil) in a medium-sized dutch oven or large saucepan over medium-high heat. Wash the rice a couple of times in cold running water, then leave to soak while you make the curry.
To begin with this recipe, we have to first prepare a few ingredients. You can have chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
- Make ready 2 tins chickpeas, drained and rinsed
- Get 1 tin plum tomatoes
- Make ready 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
- Make ready 1 tsp yellow mustard seeds
- Make ready 1/2 tsp Nigella seeds
- Make ready 1 tsp Cumin seeds
- Get 1/2 Cinnamon stick
- Take 4 Cardamom pods, lightly crushed
- Make ready 1 tsp ground Coriander
- Take 2 tsp ground Cumin
- Prepare 1/2 tsp Tumeric
- Prepare 1/2 tsp ground Ginger
- Take 3 fat cloves Garlic, crushed
- Prepare 2 onions, thinly sliced
- Make ready Rapeseed oil
- Take Salt and black Pepper
- Get To serve:
- Make ready 100 g Plain Yoghurt
- Get 1 tsp Mint Sauce
- Get Naan Breads (I cheated and bought some!)
- Get Chutneys, I love Lime Pickle and Aubergine Chutney
This is the perfect dish for when you don't have much time and fancy something comforting. Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time. Add the coconut milk, curry paste, curry powder, turmeric, and.
Steps to make Chickpea and Spinach Curry #newyearnewyou:
- Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
- Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
- Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
- Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
- Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
- Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
- A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
- Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.
Depending on the size of your skillet, you may want to add one handful at a time. Add the coconut milk, curry paste, curry powder, turmeric, and. Urvashi shares one of the fastest ways to make a quick chickpea and spinach curry. Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes. My husband and I both work full time and so midweek meals are often superfast.
So that is going to wrap this up for this special food chickpea and spinach curry #newyearnewyou recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!