Chickpea and Spinach Curry
Ingredients
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1 bunch coriander, chopped
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130ml coconut milk
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110g dried chickpeas
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½ teaspoon cumin seeds
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½ teaspoon coriander seeds
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1 large onion, diced
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1 large carrot, diced
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3 tablespoons vegetable oil
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3 green chillies, finely chopped
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4 cloves garlic, finely chopped
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½ teaspoon turmeric
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2.5cm piece root ginger, peeled and grated
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75g raw cashew nuts
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50g ground almonds
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220g spinach, washed
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A handful of freshly shelled peas (optional)
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Salt
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1 lime
Method
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Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
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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.
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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.
Comments
Glossary
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Almond
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Carrot
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Cashew nuts
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Chick peas
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Chilli
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Chutney
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Coconut
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Coriander
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Cumin
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Finely chop
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Fry
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Garlic
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Ginger
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Grill
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Grind
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Spinach | Waitrose
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Lime
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Low heat
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Mango
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Oil
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Onion
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Peas
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Peel
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Pestle and mortar
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Preheat
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Salt
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Season
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Simmer
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Soak
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Spice mill
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Sprinkle
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Stir
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Tender
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Toast
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Turmeric
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Washed
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This recipe was first published in August 2000.
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