Ugly Spinach & Chickpea Curry.
Looks aren’t everything. It’s what’s inside that counts.
The spice blend is flexible. The key spices are garam masala, cumin, coriander & turmeric, but if you are missing one or two of the others, don’t be put off giving it a go. It’ll still be delicious!
Serves 4-6
Equipment.
sharp knife & chopping board
can opener
large oven-proof pot with a lid
Ingredients.
2 onions, finely diced
2 tbsp coconut oil
1 tsp salt
1 tbsp ginger & garlic paste
1 tin (395g) of chopped spinach
3 tins (1200g) chickpeas
1 tin (400g) chopped tomatoes
1 tin (400g) coconut milk
150g thick Greek yoghurt
Spice Blend:
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tbsp garam masala
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp chilli powder
8 cardamom pods, or 1/2 tsp ground cardamon
To serve: (Optional)
Rice/naan
Fresh coriander
Fresh chilli, chopped
Method.
Preheat the oven to 200c
Saute the onions & salt in the coconut oil for around 15mins
Meanwhile, measure out the spices and open all the cans
Add the spices to the onions and fry for 1-2 mins
Add the ginger & garlic paste and fry for another 1-2 mins
Add all of the rest of the ingredients (apart from the yoghurt) and bring to a simmer
Place in the oven for 30mins (lid on). You could also cook on low heat on the hot if you prefer, but remember to keep stirring it to stop it from burning
Remove from the oven and stir through the yoghurt
Serve with rice or naan (or by itself) with your chosen toppings and enjoy!
