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

Print Pin It


Serves 4

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

100ml yogurt

1 tsp of garam masala

large bunch of coriander, roughly chopped

mango chutney, to serve

pompodoms, to serve


  1. Cook the rice according to packet instructions.
  2. 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.
  3. 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.
  4. When warmed through, add the garam masala and coriander. Serve with the cooked rice, mango chutney and pompodoms.