It’s been a little while since I posted a recipe post but I have a feeling this will change very soon. What with the Bake Off starting… Tomorrow! (8pm BBC One in case you’d forgotten hehe)
I had so much fun baking along with the show last year I’m tempted to do it again this year.
Anyhoo, back to todays post – this is my second attempt at this Chickpea and Spinach curry, I tested it out on Sunday and went without too many hiccups – it’s similar to something I used to have back home and it tastes just as nice!
This recipe is *ahem* based *ahem* off the BBC Good Food recipe, the original you can find here – all I’ve really amended is the quantities to make it suitable for one.
You will need…
half a red onion, sliced
2 garlic gloves, chopped. Finely – we don’t want large garlic chunks in our curry, no siree!
1 mild red chilli, sliced as thin as you can – I left the seeds in as I like the heat but you can leave them out.
1/2 tsp tumeric
1/2 tsp cumin
1/2 tsp garam masala
2-3 chopped tomatoes
1 tbsp tomato puree
100g chickpeas, rinsed and drained (I used half of a tin but you might want to use less)
100g baby spinach leaves (about half a bag)
naan bread or rice to serve.
Ready? Then Let’s Begin
Don’t let the long ingredient list make you think this recipe is going to take forever. There’s even no curry paste to make (or buy from the shops). It’s a true one pot curry – even more so if you opt to serve with naan bread.
First things first, let’s get those ingredients choppody chopped and heat up some vegetable oil over a low heat in a wok.
No wok? No problem – I used a frying pan, does the job as far as I’m concerned hehe! 🙂
Into the oil goes the red onion.
Once the onion has softened it’s time to throw in the garlic, ginger and red chilli. Give it a stir and let the mixture cook for about 5 minutes. The smell at this point is divine!
Happy? Let’s add some spices – in fact lets add all three – cumin, tumeric and garam masala. *whispers* I don’t bother to measure these out but made sure to put roughly equal amounts. Obviously the more you add the spicer the end result.
After a few seconds it’s time to add the tomatoes and tomato puree and let it simmer for 5 minutes. At this point I added a bit of water as the tomatoes I used didn’t have much juice to simmer with!
We’re on the home straight – at this point add the chickpeas (which you’ve already rinsed and drained, right?) and about 300ml of water – you can use the tin the chickpeas came in and fill it about three quarters.
Let this simmer for 10 minutes and add in the spinach – it looks like quite a lot when it goes in…
But just you wait a few moments and a bit of stirring and it becomes this…
Season to your taste and serve with rice or naan bread.
A very simple recipe, quick enough for a midweek meal and tasty to boot!