Chickpea and Spinach Curry
Serves 6
Good for all the family, this mildly spiced, creamy curry, is quick to make and suitable for a range of dietary requirements: dairy-free, gluten-free, and vegan.
It’s made with standard store cupboard (or freezer) ingredients so you probably won’t need to do a special shop for it either and can easily fling it together on a weeknight without too much effort.
Serve with rice (I like it with nutty brown basmati) or with flat breads. It would also make a suitable side dish for a bigger Indian meal.
- Ingredients:
- 1 tbsp (coconut) oil
- 2 onions, medium dice
- 1 fat clove of garlic, finely chopped
- 2 inches of ginger, peeled and finely chopped or grated
- 1 cinnamon stick
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 tins of chickpeas, drained
- 150g red lentils
- 400ml coconut milk
- 500ml vegetable stock (ensure this is gluten-free if required)
- 250g spinach, fresh or frozen (defrosted) roughly chopped
- Salt and pepper
Step 1: In a heavy-bottomed pan, heat the oil over a medium heat. Add the onions and cook for five minutes or so; when softened add the garlic and ginger and cook for another two minutes.
Step 2: Add the spices and cook for two minutes, stirring frequently.
Step 3: Add the chickpeas, lentils, coconut milk and stock. Bring to a simmer, then cover with a lid and cook for 20 minutes or until the lentils are soft.
Step 4: Add the spinach, cook for a couple more minutes and then check the seasoning and adjust as necessary before serving.
N.b. Make sure you only add the spinach at the very end to keep its vibrant green colour.
