This is one of my favourite recipes at the moment and we’re eating it at least once a week, either with dahl or Tracy’s Curry https://wendysteele.com/2018/05/18/plant-based-recipe-of-the-week-week-7-tracys-curry/
Chickpea and spinach curry, affectionately known as ChiSpi (rhymes with hifi), in our house was originally a recipe by Hari Ghotra called Sholay Saag (Kale and Chickpea Curry). I enjoyed it with the kale, but I found it a strong, overpowering flavour for my taste buds. One day I had fresh spinach in the fridge and thought I’d give it a go. This is the link to Hari’s website with lots of recipes, tips and ideas for cooking authentic Indian Food https://www.harighotra.co.uk/
Chickpea and Spinach Curry
1-2 tablespoons of rapeseed oil
½ tspn mustard seeds
1 tspn cumin seeds
1 large onion, diced
4 garlic cloves, crushed
4 plum tomatoes (I used a tin of tomatoes)
800g/2 tins of chickpeas, drained and rinsed
1 tspn salt, or to tast
1 heaped tspn coriander seeds, crushed (can use powder)
1 green chilli, chopped (or red if you don’t have a green one)
200g spinach (or chopped kale)
1 green chilli, sliced for garnish
- Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
- Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
- Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes. Add a little water if required.
- Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
- Turn the heat up to thicken the sauce a little if required.
- Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
- Add the spinach (or chopped kale) a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Top with the sliced chilli and serve.
Take time to make the masala sauce… it’s worth it. This recipe benefits from reheating so if possible, make and refrigerate overnight.
I’ll leave you with a lovely photo of Jibby (the feral cat who came with the house) and Odin (one of the latest pair of rescued cats to come and live us), watching the sunrise.
Stay safe, stay healthy and enjoy life. Bright blessings xx