CREAMY CHICKPEA AND SPINACH CURRY
Steps:
- Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
- Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
- Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
- Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
- Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.
Nutrition Facts : Calories 545 kcal, Cholesterol 9.3 mg, Carbohydrate 51 g, Sodium 1077.5 mg, Sugar 4.8 g, Protein 18.1 g, Fat 32.3 g, ServingSize 1 serving
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
CHICKPEA, SPINACH & COCONUT CURRY
Turmeric, ginger, garlic, and cilantro blend and infuse our chickpea curry recipe with bold flavor. Enjoy these classic spices in our delicious vegetarian meal created with spinach, coconut milk, and Bertolli® Organic Marinara Sauce. Enjoy on its own, with warm naan, or over rice for a more filling dish.
Provided by Bertolli
Time 32m
Yield X
Number Of Ingredients 14
Steps:
- 1 Heat oil, ginger, garlic, onions and seasonings in large skillet on medium heat. Cook 6-8 minutes or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes or until spinach is wilted. Mix well.
- 2 Spoon into individual serving bowls and top each serving with a spoonful of yogurt, cilantro and additional red pepper to taste. Serve with toasted, warm naan flatbreads sliced into individual portions.
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