Chickpea curry with spinach and mustard seeds
Posted On January 23, 2020 By Kathryn
This is a very delicate but full flavoured dish, which couldn’t be simpler to put together.
Photography by Catherine Frawley
Some other recipes you might like are this recipe for Spiced Roasted Parsnips with Saffron Cauliflower Puree and this gorgeous recipe for a Curried Red Lentil Soup
150g basmati rice
2 medium onions, peeled and quartered
30g piece of ginger
3 cloves of garlic
2 dried red chillies
1 1/2 tbsp ghee or groundnut oil
1 tsp mustard seeds
1 tsp black mustard seeds
6 dried curry leaves
2 tins of chickpeas, drained, reserving 100ml liquid
100g spinach, shredded
1 tsp of garam masala
large bunch of coriander, roughly chopped
mango chutney, to serve
pompodoms, to serve
- Cook the rice according to packet instructions.
- In a food processor, blitz the onion, ginger, garlic and dried chillies to a rough paste and set aside. Heat the ghee or olive oil in a deep frying pan and add the cumin seeds, mustard seeds and curry leaves. When the seeds begin to pop, add the paste and fry, stirring often, for 5-7 minutes.
- Add the chickpeas, chickpea water and spinach and heat through for a couple of minutes. When the spinach has wilted, stir in the yogurt. At this point it is important not to boil the mixture as the yogurt will split.
- When warmed through, add the garam masala and coriander. Serve with the cooked rice, mango chutney and pompodoms.