Creamy chickpea and spinach curry


Autumn is slowly creeping up on us- leafs are starting to change colour and there is a bite in the air.  It is the perfect time to harvest the last of my spinach, pinch back the coriander and dig out the curry recipes.  This is a fragrant, wholesome vegetarian curry with chickpeas as the star of the dish.  Of course it is also a highly adaptable recipe and can be made more or less spicy to taste. You can also skip the yoghurt and still have a very delicious result.

I use double greek yoghurt instead of coconut milk-it contributes towards the same creamy taste but cost much less and is more versatile.  I still add desiccated coconut for that authentic indian curry taste.

This recipe gives four to six large portions. I served it with rice but it will go just as well with rootis or cous cous.

1 cup dried chickpeas, soaked for at least 6-8 hours

1 brown onion, finely chopped

1 clove garlic, finely chopped

thumb-sized piece of fresh ginger, finely grated

1-2 birds eye chillies, finely chopped (optional)

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon ground cumin

1 tablespoon turmeric

3-5 pods cardamom, skins removed

1 teaspoon ground allspice

2 tablespoon fresh, chopped coriander

2 tablespoons fresh, chopped parsley

1/4 desiccated coconut

1/2 cup double greek yoghurt (bulgarian or unsweetened plain yoghurt should also work)

small bunch spinach, finely chopped

1 can whole, peeled tomatoes

water

Heat the olive oil and butter in a large casserole or pot.  Add the onion, garlic and chilli and sauté for 5-8 minutes. Add the cardamom, cumin, turmeric and allspice and sauté for another minute or 2. Add the chickpeas, tomato, yoghurt and coconut.  Stir well and allow to simmer over low heat for approximately for 45-60 minutes or until the chickpeas are cooked.  Add the cilantro (coriander) and parsley as well as salt and pepper to taste and stir well. Simmer for another 15 minutes.  It can be served as is, or with rice or cous cous.

 

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