Chickpea and spinach curry

A few months ago, we decided to start getting fortnightly vegetable box deliveries from Abel and Cole. It’s been really fun opening up the box every other Tuesday, seeing what’s inside and thinking about what to make with it. We’ve tried some veg that we never would have thought of trying before: celeriac, black salsify, and turnip, among others. We never get carrots or onions though, since they’re pretty cheap to buy in the supermarket. Another plus is that we’ve really reduced our meat consumption, which is good for the environment, our health, and our wallets. This week we got: orla potatoes, Jerusalem artichokes, kale, purple sprouting broccoli, red pepper, courgettes, radishes, and parsnips. I’m looking forward to seeing what we get in the spring and summer, as different veg come into crop.

One particular recipe that I’ve really enjoyed is Chickpea and Spinach Curry. I make it like this:

Chickpea and Spinach Curry

  • 1 tin of chickpeas
  • 1 red pepper, chopped
  • A bag of spinach, washed and chopped if large leaves (or substitute with any leafy green)
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tin of chopped tomatoes
  • Sunflower oil
  • 2.5 cm ginger, finely chopped
  • Green chilli, finely chopped
  • Medium curry paste
  • Turmeric
  • Cumin
  • 300ml vegetable stock
  • Tomato purée
  • Fresh coriander (optional)
  1. Heat oil in a large pan. Cook onion, garlic, ginger, and chilli gently until soft. Stir in two large tablespoons of curry paste and after 1 minute add 2 teaspoons cumin and 1 teaspoon turmeric. Cook for 1 minute more.
  2. Add the tomatoes, pepper, stock and a good tablespoon of tomato purée. Bring to the boil, cover and simmer for 15 minutes.
  3. Add the spinach leaves in batches, allowing it to wilt before adding the next.
  4. Stir in the chickpeas and cook for 5 minutes.
  5. Season and add coriander if using.
  6. Serve with rice or on its own.

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