A super-healthy vegan friendly curry, packed full of protein and all of the other good stuff you need. This dish blends spices and vegetables together and delivers a flavoursome curry perfect for any dinner party.
Serves: Around 8
Time: Around 25 mins
2 Cans of Chickpeas
400g Crushed/finely chopped Tomatoes
1.5 Tbsp Garlic Paste (or 3 cloves of garlic crushed)
1.5 Tbsp Ginger Paste (or one knob of ginger sliced thinly)
4-8 Curry leaves this is optional
0.75 Tsp Cumin Seeds
1.5 Tsp Turmeric powder
1.5 Tsp Garam Masala powder
1.5 Tsp Coriander powder
1.5 Tsp Cumin powder
1.5 Tsp Red Chilli powder to your own taste
1-2 Green Chillies
Salt to your own taste
1 Tsp Sugar
Coriander for garnish (optional)
1 Lemon quartered cut in small pieces
4- Tbsp Cooking oil
1. Heat the oil in a deep saucepan, once hot add the whole cumin seeds and let this crackle for a couple of seconds and then add the bay leaves, curry leaves and green chillies cook this for a few more seconds. After a couple of seconds have passed add the onions and some salts stir occasionally until softened and lightly browned.
2. Once you can see the onions have lightly browned add the ginger and garlic paste to the saucepan and saute them along with the onions, you need to do this until you can see a deep brown on your onion mix.
3. Once onions mix has a golden brown colour reduce the heat and begin to add the all spices, turmeric, cumin powder, coriander powder, chilli powder and garam masala. saute this for a few seconds and then add your tomatoes to the mix.
4. Turn the heat up on the curry and cook the tomatoes on medium-high heat, until completely smooth, if you have used chopped tomatoes allow for them to be completely mashed. You will need to cook this for around 4-5 minutes.
5. Add your chickpeas to the mix as well as your chopped spinach, stir this well with the curry sauce in the saucepan. You will need to bring this to the boil and then reduce heat and let it simmer for around 5 minutes. This will allow for the chickpeas to absorb flavour. You can also add water at this stage to suit the consistency you are after.
6. Add salt to taste and stir well, turn off the heat and garnish with fresh thinly sliced lemon pieces and chopped coriander. I would recommend eating with Basmati rice or a chapatti, if you want to be more healthy it works well with brown rice also.
*The more water you add to the curry the less potent the flavour will be in the curry.
*Ginger and Garlic paste are recommended ingredients to buy as you can use in most curry dishes and also you can freeze it and it is relatively inexpensive.
*If you have a non stick pan you can reduce the amount of oil you use.