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Chickpea and Spinach Curry

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Chickpea and Spinach Curry

  • Vegetarian
Serves:
 4

Ingredients

  • 1 bunch coriander, chopped
  • 130ml coconut milk
  • 110g dried chickpeas
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 1 large onion, diced
  • 1 large carrot, diced
  • 3 tablespoons vegetable oil
  • 3 green chillies, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • 2.5cm piece root ginger, peeled and grated
  • 75g raw cashew nuts
  • 50g ground almonds
  • 220g spinach, washed
  • A handful of freshly shelled peas (optional)
  • Salt
  • 1 lime

Method

  1. Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
  2. Preheat the grill to medium. Toast the seeds under the grill until they release their scent. Grind with a pestle and mortar or a mill. Fry the onion and carrot in the vegetable oil for 5-7 minutes. Add the chilli, garlic, ground spices, cooked chickpeas, turmeric and ginger. Fry everything together, using a little more oil if necessary.
  3. Add the cashews and almonds, stir, then add water to barely cover. Bring to a simmer then keep on a very low heat for about 25 minutes until the almonds have thickened the curry. Add the spinach and peas (if using) and cook for 5 minutes. Season with salt and lime juice, add the coconut milk and half the coriander. Sprinkle the remaining coriander on top and serve with coconut rice and mango chutney.

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This recipe was first published on Waitrose.com in August 2000