I love the flavours of Indian food and between meals out, takeaways and home cooking I probably eat Indian (or at least Indian inspired) at some point during most weeks. Indian curry can have a reputation for being and unhealthy & time-consuming dish, but I don’t for the life of me understand where this has come from. Curry is so adaptable: it’s easy to make an authentic, delicious curry with ingredients that are naturally gluten-free and vegetarian (or vegan, if that floats your boat), and it can be so simple to make a pretty healthy, one-pot (or two-pot if you’re serving with rice) curry.
I fancied making a curry this week, but knew I’d need to fit it in between coming home from the office and leaving for an event in town. Aside from picking up a bag of spinach, this recipe can usually be thrown together quickly with ingredients I’d have in the cupboard or fridge.
Making Vegan Spinach and Chickpea Curry another day? Pin it so you don’t forget!
The Vegan Spinach and Chickpea Curry recipe:
- ½ tblspn. olive oil
- 2 red onions
- 3 cloves garlic
- 2 tsp. garam masala
- 1 tsp. cumin seeds
- ½ tsp. ground turmeric
- Half a red chilli, or ½ tsp. dried chilli flakes
- 1 400g tin chickpeas
- 2 400g tins chopped tomatoes
- 150g Baby Spinach
- Pinch sugar to taste
- Salt and pepper to taste
- Handful fresh coriander
- Juice of one lemon
- Slice the onions and soften in the olive oil with a drop of water, in a cast iron pan (if you have one – if not then the thickest pan you have will be fine), over a medium heat. Once the onions are starting to caramelise, add the garlic and continue to cook for a couple of minutes. Add the spices & chilli and toast them off for a further minute or so – be careful not to let them burn.
- Drain the chickpeas and add them to the pan, stirring until they are coated in the onions and spices, and then add the chopped tomatoes. Bring to a gentle simmer and then turn down the heat and let the curry cook for a good 20 minutes or so, until it has thickened nicely.
- Rinse the spinach and add it in handfuls, allowing it to wilt into the pan each time. Add salt and pepper to taste, and a pinch of sugar, if the acidity from the tomatoes is too strong, and leave to simmer for a little longer*.
- Add the coriander (holding some back for garnish) and the juice of half a lemon (put the rest in wedges on the side of each dish, so that it can be freshly squeezed to the diners’ taste). Serve on its own, like an Indian spiced stew in a big steaming bowl, or with rice (or naan, if your stomach allows) to stretch the recipe further.
*In fact, the longer the better – the longer you let it sit, the deeper the spices permeate, and the better it’ll taste as a result – any good curry today will be a great curry tomorrow (obviously I’m not advocating simmering overnight, just for 5-10 minutes, then leave it to cool, put it in the fridge before bed (pan and all, if it’ll fit) and rewarm it on the hob the next day).