Chickpea Mushroom Spinach Curry Recipes

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)

Steps:

• Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
• Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
• Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
• Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
• Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
• Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

CHICKPEA, MUSHROOM & SPINACH CURRY

Steps:

• Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
• Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
• Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
• Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don't burn.
• Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
• Simmer the curry for 15 minutes before stirring in the spinach.
• Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
• Serve with brown rice and top with fresh coriander, if using.

MUSHROOM, CHICKPEA AND SPINACH CURRY

Steps:

• To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160-180ml/5½-6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.
• Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
• Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4-5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
• Remove from the heat, stir in the spinach and yoghurt and season to taste.
• While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.
• Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20-30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry.

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Steps:

• Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
• Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
• Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
• Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
• Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
• Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.