Spinach and Chickpea Curry
Ingredients
Serves 8- 3 tbspolive oil
- 2onions, finely chopped
- 4garlic cloves, crushed
- 30gginger, grated
- 2green chillies, finely chopped
- 1 tspground turmeric
- 1 tbspground cumin
- 2 tbspgaram masala
- 2 tbsptomato puree
- 2 x 400gtins chopped tomatoes
- 3 x 400gtins chickpeas, drained and rinsed
- 300mlvegetable stock
- 400gspinach
- 1lemon, juiced
- 30gcoriander, chopped
- fine salt
- black pepper
- 500 gbasmati rice (about 60 g a head)
- 200gGreek yoghurt
Method
- Heat the olive oil in your largest pan over a medium heat. Cook the onions with a pinch of salt for 10 minutes until soft and golden; that colour is most of the depth in a quick curry, so do not rush it.
- Stir in the garlic, ginger, chillies, turmeric, cumin, half the garam masala and the tomato puree for 2 minutes until the spices smell toasty and the oil starts to separate at the edges.
- Add the tomatoes, chickpeas and stock and bring to a simmer. Simmer with the lid off for 15 minutes, stirring now and then, until the sauce is thick and clings to the chickpeas. Crush a ladleful of chickpeas against the side of the pan and stir back in for body.
- Add the spinach in big handfuls, stirring each one in, for 3 minutes until it has all wilted into the sauce. Stir in the rest of the garam masala and the lemon juice and taste; it should be warmly spiced and bright from the lemon, so add salt and pepper until it is.
- While the curry simmers, cook the rice for whoever is eating tonight, about 60 g a head. Rinse it until the water runs clear, then boil in salted water for 10–12 minutes until tender and drain.
- Serve the curry over the rice with a spoon of Greek yoghurt on each portion and the coriander scattered over.
- Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob with a splash of water until piping hot, then add the yoghurt and coriander fresh on the night; neither survives the freezer.
Per serving
- kcal
- 491
- protein
- 18g
- fibre
- 11.1g
- carbs
- 81.7g
- fat
- 9.4g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.