Authentic Chickpea & Spinach Curry w Brown Rice & Side Salad

Name: Authentic Chickpea & Spinach Curry w Brown Rice & Side Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 2tbsp coconut oil; 1tsp cumin seeds; 1 large onion; Knob of ginger; 4 garlic cloves; 2 Birdseye chillies; Coriander stems handful; 1tsp paprika optional; 250ml vegetable stock; 400g tinned tomatoes; 1tsp salt; Cracked black pepper; Bay leaf; 1tsp turmeric powder; 1tsp garam masala; 2 tins chickpeas drained; 130g spinach; Coriander leaves handful; Brown rice 200g; Sliced radish; Sliced red onion; Chopped cucumber; Pinch of salt

12 steps

Prep:30minCook:40min

(Prep and cook time are based on the brown rice. Prep for the curry would be 10 mins and cook time 30 mins). I’m so happy to be sharing this recipe with you! It was passed down to me by my late grandmother, who sparked my passion for cooking at a very young age. Although it probably won’t be as good as hers, I’ll never stop trying to replicate that warm and loving feeling from eating her food again. *Cries in Anton Ego* The sauce base is what I use for all of my authentic curry dishes. Since going vegan I’ve substituted traditional ingredients, using tofu instead of paneer etc. So you can add just about anything to the sauce and it’ll turn out amazing! Switch the spinach for kale or take it out entirely, add coconut cream or whatever you’d like. I’ve made this dish countless times over the years and used a variety of ingredients, so the best advice I can give you is to: * Prep everything beforehand * Cook on a low and slow heat * The longer you leave the flavours to infuse, the tastier it’ll be (trust me, if you have this the next day it’ll taste 10X better) Obviously this recipe has been simplified with powders, rather than using raw ingredients. This is how my family and I have always eaten it, but if you’re a pro with cardamom pods etc. then by all means go for it! I’d love to see you guys make this, so if you do, please tag me on Instagram or TikTok @CeginKali and make me and Dedi proud!

Updated at: Thu, 17 Aug 2023 14:18:33 GMT

Ingredients

4 servings

Instructions

Chickpea & Spinach Curry

Step 1

Heat oil on a medium heat in pan, add cumin seeds and fry for 20 seconds (do not burn). Dice onion and add to pan, cook until golden brown.

Step 2

Meanwhile in a food processor, blitz ginger, garlic, chillies and coriander stems. Add mixture to pan, combine with paprika (optional) and allow to cook.

Step 3

As it turns into a paste, gradually add 250ml of water/vegetable stock to avoid catching. Add tinned tomatoes, salt, pepper, bay leaf, turmeric and garam masala.

Step 4

Cover with a lid and leave to simmer on a medium to low heat for 5-10 minutes. Stir and add drained chickpeas. Cover and allow to cook for a further 5-10 minutes before mashing half.

Step 5

Add spinach. If the sauce is too watery, cook on a medium to high heat and stir until water has evaporated. If it’s too thick then add more water/vegetable stock.

Step 6

Once spinach has wilted and the sauce is the right consistency, garnish with chopped coriander and serve with whatever you’d like! I had mine with brown rice, sliced radish, chopped red onion and cucumber - enjoy!

Brown Rice

Step 7

Soak rice in cold water for at least 30 mins beforehand, rinse and repeat several times to remove starch before cooking.

Step 8

Always add double the amount of water to rice. 50g rice per serving, so 200g for 4 people = 400ml water. You can adjust this to however many servings you want to make.

Step 9

Place rice in a saucepan and pour over the water. Bring to a rolling boil and then reduce the heat to a gentle simmer. Cook for 30 mins then turn off the heat.

Step 10

Cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water. Fluff up with a fork and serve.