Chickpea and Spinach Curry #newyearnewyou
Chickpea and Spinach Curry #newyearnewyou

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chickpea and Spinach Curry #newyearnewyou is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chickpea and Spinach Curry #newyearnewyou is something which I’ve loved my whole life.

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. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! When I finished cooking these Curried Chickpeas with Spinach I took a look at my notepad to make sure I had written down all the ingredients.

To begin with this recipe, we have to prepare a few ingredients. You can have chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
  1. Take 2 tins chickpeas, drained and rinsed
  2. Make ready 1 tin plum tomatoes
  3. Get 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
  4. Make ready 1 tsp yellow mustard seeds
  5. Get 1/2 tsp Nigella seeds
  6. Make ready 1 tsp Cumin seeds
  7. Take 1/2 Cinnamon stick
  8. Take 4 Cardamom pods, lightly crushed
  9. Take 1 tsp ground Coriander
  10. Make ready 2 tsp ground Cumin
  11. Make ready 1/2 tsp Tumeric
  12. Prepare 1/2 tsp ground Ginger
  13. Prepare 3 fat cloves Garlic, crushed
  14. Prepare 2 onions, thinly sliced
  15. Get Rapeseed oil
  16. Make ready Salt and black Pepper
  17. Prepare To serve:
  18. Prepare 100 g Plain Yoghurt
  19. Get 1 tsp Mint Sauce
  20. Prepare Naan Breads (I cheated and bought some!)
  21. Take Chutneys, I love Lime Pickle and Aubergine Chutney

For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting. Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. Serve with warm pitas or over basmati rice.

Instructions to make Chickpea and Spinach Curry #newyearnewyou:
  1. 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!
  2. 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.
  3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. 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.

Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices. The chickpeas provide filling plant-based protein, and spinach, sweet potatoes and tinned tomatoes provide several portions of your five-a-day. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below).

So that is going to wrap this up for this special food chickpea and spinach curry #newyearnewyou recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!