Recipe of Favorite Chickpea and Spinach Curry #newyearnewyou

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. Bursting with iron rich spinach and protein packed. Heat the curry paste in a large non-stick frying pan.

Chickpea and Spinach Curry #newyearnewyou is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chickpea and Spinach Curry #newyearnewyou is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:

1. Make ready 2 tins chickpeas, drained and rinsed
2. Prepare 1 tin plum tomatoes
3. Get 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
4. Make ready 1 tsp yellow mustard seeds
5. Take 1/2 tsp Nigella seeds
6. Take 1 tsp Cumin seeds
7. Make ready 1/2 Cinnamon stick
8. Make ready 4 Cardamom pods, lightly crushed
9. Get 1 tsp ground Coriander
10. Get 2 tsp ground Cumin
11. Prepare 1/2 tsp Tumeric
12. Make ready 1/2 tsp ground Ginger
13. Take 3 fat cloves Garlic, crushed
14. Prepare 2 onions, thinly sliced
15. Prepare Rapeseed oil
16. Prepare Salt and black Pepper
17. Prepare To serve:
18. Make ready 100 g Plain Yoghurt
19. Make ready 1 tsp Mint Sauce
20. Take Naan Breads (I cheated and bought some!)
21. Prepare Chutneys, I love Lime Pickle and Aubergine Chutney

You can top with a dollop of low-fat plain yogurt to contrast the earthy spices. How to make chickpea, lentil and spinach curry. This curry is also very easy to make and can be made ahead, both of which makes it even better for having as part of a range of dishes that you might be serving. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have.

Steps to make Chickpea and Spinach Curry #newyearnewyou:

1. 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!
2. 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.
3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
4. 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.
5. 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.
6. 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.
7. 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
8. 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.

This curry is also very easy to make and can be made ahead, both of which makes it even better for having as part of a range of dishes that you might be serving. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. The chickpeas provide filling plant-based protein, and spinach, sweet potatoes and tinned tomatoes provide several portions of your five-a-day. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below).

So that’s going to wrap it up for this special food chickpea and spinach curry #newyearnewyou recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!