CHICKPEA AND SPINACH CURRY
SERVES
2
PREPARATION TIME
1hr
A symphony of Kashmiri chillies, ginger, garlic and cumin are the warming, aromatic backdrop to this chickpea and spinach curry. Created for us by chef and food blogger Sana Siddiqui (@curatingthetable), store cupboard Indian spices are layered with juicy tomatoes, spinach and chickpeas, and simmered slowly to create a rich, fragrant, balanced vegetarian curry.
Sana finishes her dish with zingy lime juice, fenugreek leaves and sliced green chillies for extra heat, and serves it using a Radford Bright Serving Spoon, adding bowls of Basmati rice and homemade flatbreads at the table.
She uses our Professional knives in our Professional Book Oak Knife Block to chop the tomatoes and coriander, slice the chillies and finely dice the onion on our Oak Classic Chopping Board. It’s a recipe that works perfectly in our 316 Series Low Casserole and is wonderfully relaxed dinner for two. Double or triple the quantities to feed more for a weekend feast.
INGREDIENTS
5 tbsp olive oil
300g tomatoes, skinned and roughly chopped
150g onion, finely diced
1 tbsp fresh ginger, grated
Medium garlic clove, grated
Salt, to taste
1 tsp cumin seeds
½ tsp Kashmiri chilli powder
½ tsp turmeric
½ tsp ground coriander
400g drained chickpeas
½ cup hot water
100g fresh spinach
¼ tsp garam masala
1 tbsp Kasuri methi (sun-dried fenugreek leaves)
For garnish:
Handful of fresh coriander
Sliced green chillies
Generous squeeze of lime
Drizzle of yogurt
METHOD:
1. In 2 tbsp olive oil, sweat the tomatoes, onions, ginger and garlic with a pinch of salt until soft and translucent. Cover and cook for a few minutes, then blitz into a smooth purée.
2. In the same pot, heat 3 tbsp olive oil, add the cumin seeds, and let them sizzle. Add Kashmiri chilli powder, then immediately pour in the purée. Mix well.
3. Add the turmeric and coriander powder and let the sauce reduce and deepen in colour so the spices cook out.
1. In 2 tbsp olive oil, sweat the tomatoes, onions, ginger and garlic with a pinch of salt until soft and translucent. Cover and cook for a few minutes, then blitz into a smooth purée.
2. In the same pot, heat 3 tbsp olive oil, add the cumin seeds, and let them sizzle. Add Kashmiri chilli powder, then immediately pour in the purée. Mix well.
3. Add the turmeric and coriander powder and let the sauce reduce and deepen in colour so the spices cook out.
4. Add the chickpeas and mix until coated.
5. Pour in ½ cup hot water, stir and let it all come together. Add the spinach and let it wilt.
6. Finish with garam masala and crushed kasuri methi.
7. Serve with a generous squeeze of lime, coriander and sliced chillies, and rice or warm flatbreads or both.
4. Add the chickpeas and mix until coated.
5. Pour in ½ cup hot water, stir and let it all come together. Add the spinach and let it wilt.
6. Finish with garam masala and crushed kasuri methi.
7. Serve with a generous squeeze of lime, coriander and sliced chillies, and rice or warm flatbreads or both.