Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chickpea and Spinach Curry #newyearnewyou is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chickpea and Spinach Curry #newyearnewyou is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Take 2 tins chickpeas, drained and rinsed
- Get 1 tin plum tomatoes
- Get 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
- Prepare 1/2 tsp Nigella seeds
- Make ready 1 tsp Cumin seeds
- Prepare 1/2 Cinnamon stick
- Make ready 4 Cardamom pods, lightly crushed
- Take 1 tsp ground Coriander
- Make ready 2 tsp ground Cumin
- Prepare 1/2 tsp Tumeric
- Take 1/2 tsp ground Ginger
- Take 3 fat cloves Garlic, crushed
- Make ready 2 onions, thinly sliced
- Make ready Rapeseed oil
- Make ready Salt and black Pepper
- Prepare To serve:
- Prepare 100 g Plain Yoghurt
- Take 1 tsp Mint Sauce
- Prepare Naan Breads (I cheated and bought some!)
- Make ready Chutneys, I love Lime Pickle and Aubergine Chutney
Instructions 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.
So that’s going to wrap this up for this exceptional food chickpea and spinach curry #newyearnewyou recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
