Indian Spinach and Chickpea Curry
Ingredients
- 400g fresh baby leaf spinach
- 2 tbsp ghee (substitute with vegetable oil or half vegetable oil half butter)
- 1 medium red onion, finely sliced
- 1 tbsp chopped ginger
- 1.5 tbsp chopped garlic
- 2 green chillies, chopped
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 250ml water
- 1x 400g tin chickpeas, drained
- Salt to taste
- 1 tsp kalonji seeds (optional)
Preparation
Heat a large wide non-stick pan to a medium-high heat with the ghee or oil, cumin seeds, bay leaf, and onions. Sauté for a few minutes, then stir in the garlic, ginger, green chillies, and a good pinch of salt. Continue to sauté, stirring regularly, until most of the onions are turning golden brown.
Add the ground spices and stir for 30 seconds before adding the spinach in batches. Keep stirring the spinach as it wilts and reduces, adding the next batch until all is incorporated.
When all the spinach is wilted, cook for a few more minutes, then stir in the water. Remove from heat and use a hand blender to blend until smooth. Return to heat, stir in the chickpeas, semi-cover the pan, reduce heat to medium-low, and cook for 15 minutes.
Season to taste with salt and finish with toasted kalonji seeds or a drizzle of cream. Toast the kalonji seeds in a small pan over medium heat for a few minutes if using.
Tips
Serve with fresh naan for scooping up the dish.
For a creamy sweetness, use a drizzle of cream instead of kalonji seeds if preferred.
