After trying cauliflower and potato curry last week I tried making fresh spinach and chickpea curry on Friday night.
I followed a recipe taken from a book, Home-grown harvest.
I have to say that I wasn't entirely convinced by the result. The sauce ended up being quite watery (as it is pretty obvious on the photo below). On reflexion I shouldn't have added 125 ml cold water as recommended in the recipe...
I also tried to make my own curry paste but I didn't follow any instructions and I don't think that the paste had enough of a kick really.
I had a look to 2 other spinach and chickpea curry on the web to see how I would do it differently next time.
The Jamie Oliver's recipe is roughly the same than the one I followed (minus the water, plus the lemon juice!) and the one on the BBC Good Food website seemed to be very similar to the latter.
I think that a bit of lemon juice would have added a nice little (and very much required) kick. I thought about it but then completely forgot. Next time. : )
Ingredients (serves 2)
-1/2 onion, roughly chopped
-1 garlic clove, sliced
-1 teaspoon chopped fresh ginger
-1 tbs olive oil (I use coconut oil)
-1 tbs mild curry paste (or make your own mix following Jamie Oliver's recipe)
-200g chopped tomatoes
-200g chickpeas, well drained and rinsed
-250g spinach, stalks removed and leaved chopped
-handful fresh coriander
-squeeze lemon juice
1. Put the onion, garlic and ginger in a good processor and process until finely chopped.
2. Heat the oil in the pan set over high heat.
3. Add the onion mixture and cook for 4-5 minutes, stirring often, until golden.
4. Add the curry paste and stir-fry for just 2 minutes until aromatic.
5. Stir in the tomatoes, and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered for 10 minutes.
6. Stir in the spinach and cook just until it is wilted.
7. Stir in the coriander and serve with naan bread, for example.