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Spinach & mushroom curry with chickpea flatbreads
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200g Charlotte potatoes, cut into 1cm chunks
60g gram flour
2 onions, finely chopped
½ x 28g pack coriander, chopped
15g coconut cream block, finely grated
1½ tbsp vegetable oil
300g pack mushrooms, quartered
2 cloves garlic, crushed
2 tsp Cooks’ Ingredients Chaat Masala
15g piece ginger, peeled and grated
80g pack baby spinach
Mango chutney, to serve (optional)
1. Cook the potatoes in boiling water for 3 minutes to soften, then drain well. Put the gram flour in a bowl with ¼ of the chopped onion,
½ the coriander, ½ the grated coconut, and season well. Add 2 tbsp cold water and mix with a round-bladed knife to a thick paste. Divide the dough in two and roll out each half on a surface dusted with gram flour until very thin, and about the diameter of a small saucer, or about 12cm.
2. Warm the oil in a large saucepan. Gently fry the remaining onions and potatoes for 3 minutes. Add the mushrooms and fry for 5 minutes more, adding the garlic and chaat masala towards the end. Stir in the ginger, remaining coconut, coriander and 100ml water. Cook gently for 5 minutes.
3. Heat a large heavy-based frying pan or griddle and cook the flatbreads for 2-3 minutes on each side, until crisp and lightly browned. While cooking, stir the spinach into the curry and heat until wilted. Serve with mango chutney, if liked.
Cook’s tip Gram flour is made from ground chickpeas. These spicy flatbreads go well with almost any curry, bought or homemade, and you can add plenty of different herbs and spices to ring the changes.
Typical values per serving:
vegetarian/vegan/source of fibre/gluten free/2 of your 5 a day
This recipe was first published in Tue Jun 29 10:22:00 BST 2021.
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