Tuesday, 29 September 2015

Recipe ~ Chickpea and vegetable curry

I'm really pleased with this recipe.  It's the result of trying a couple of different curries and mixing different elements to find  one that suited us.  

I've used cauliflower and spinach this time, but you could add pretty much any vegetable to it. I'm going to try sweet potato and broccoli next time, but I'm sure it would be equally good with green beans, potatoes, carrots or parsnips. 

We don't eat very spicy curries, so this one is aromatic rather than hot - although you can increase the spice content if you fancy a bit more heat - and because we're still on our 6-week vegetarian trial (week 5 and we're still doing ok) it had to be meat-free. Plus, it's packed with goodness and it tastes great too!

Chickpea and vegetable curry

Ingredients


2 tbsp sunflower oil
1 large onion, diced
2 cloves garlic, minced
1 tsp ground ginger (or grated fresh ginger)
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 can  chickpeas, drained and rinsed
1 can coconut milk
1 medium head cauliflower, broken into small florets
200g of fresh spinach, rinsed or 3-4 nuggets of frozen spinach
Salt and pepper to taste
Cooked rice or naan for serving

Heat the oil in a large pan  over medium heat. Add the onion for 5 minutes, then add the garlic and cook for another couple of minutes. Stir in all the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes and their juice, coconut milk and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, it should be smelling good by now and the sauce will have slightly thickened. Add the spinach and cook for a further 10  minutes. Season with salt and pepper to taste.  Serve with boiled rice and/or naan bread. Delicious and very filling.