This is a tasty, wholesome curry that is quick to make and very satisfying. It can be made from storecupboard and frozen ingredients which is great when you don’t have much fresh food in the house. I serve it with yellow cardomom rice or warm naans. I’m not a vegetarian but sometimes – especially after a few days of heavy meals – I love a plate of something meat free and healthy.
In this instance I used frozen whole leaf spinach but you can just as easily use fresh – just stir a few handfuls in right at the end. Makes 2-3 servings.
You will need:
- 2 tbsp rapeseed oil (or whatever tasteless oil you have)
- 1 medium onion, chopped
- 1 teaspoon of chopped ginger or 1 teaspoon of ginger paste
- 2 cloves of garlic or 1 teaspoon of garlic puree
- A pinch each of mustard seeds and cumin seeds (optional)
- 2 heaped teaspoons ground coriander
- 1 heaped teaspoon ground cumin
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/2 teaspoon chilli flakes (optional)
- 1/2 can coconut milk
- 1/2 can chopped tomatoes or passata
- A couple of handfuls of mushrooms, chopped
- 1 400g can of chickpeas
- Around 5 cubes of frozen whole leaf spinach or a few handfuls fresh
- A few sprigs of fresh, chopped coriander
Start by heating the oil in a frying pan and then add the mustard seeds and cumin seeds if you are using them. Once they start to sizzle, add the onion and fry until soft, stirring constantly. Now add the ginger and garlic and fry for another minute.
Next, add the mushrooms and remaining spices and fry for a minute or two before adding the coconut milk, tomatoes and chickpeas. If the sauce is very thick, add half a cup of water and simmer for ten minutes.
If you are using frozen spinach, add this now and cook for another 5 minutes, stirring until the spinach has separated. Once the spinach is cooked, stir in some chopped coriander and then serve.