Spinach And Chickpea Curry Recipe: A Wonderfully Fragrant Dish

     
This spinach and chickpea curry recipe is really delicious and incredibly easy.

I love the combination of chickpeas (garbanzo beans) and spinach while the potatoes really absorb the flavours of the sweet and spicy coconut sauce.  The result is a rich but surprising light and fresh tasting dish.

Ingredients:
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon of chilli powder
Small piece of fresh ginger (about 2cm/¾ inch), grated or finely chopped
350g/12oz waxy potatoes cut into large chunks*
1 400ml/14 fl oz tin of coconut milk (about 1¾ cups)
100g/4oz baby spinach
15 cherry tomatoes, halved
2 teaspoons of garam masala
2 tablespoons of mango chutney
200g/7oz dried chickpeas (garbanzo beans), soaked overnight and boiled until soft (or 2 400g/14oz size tins)


Method:
1. In a saucepan, fry the onion and garlic gently until soft. Stir in the cumin, coriander, turmeric, chilli powder and ginger and cook for a minute.

2. Add the potatoes and coconut milk, bring to the boil and simmer gently for about 10 minutes or until the potatoes are just cooked but still slightly firm.  This may take longer than 10 minutes depending on the potatoes you use.*  

3. Add the cooked chickpeas, spinach, tomatoes, garam masala and mango chutney and stir well. Lower the heat and cook the curry for a few more minutes, just until the sauce is warm throughout.


*I usually use rooster potatoes for this recipe, a good all round red skinned variety.  Use any fairly firm or waxy variety you like. Just avoid floury varieties.


This chickpea curry recipe is really good with some raita, naan bread or Indian pilau rice.  Take a look at my side dish page for recipes.




 

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