"Chickpea & Spinach" curry side dish to accompany and spice up any main course.
2 Large Onions
2 Tins of Chickpeas
1 Tbsp garlic puree
1 Tbsp ginger puree
500g Bag of frozen chopped Spinach
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
½ Tsp Fennel Seeds
½ teaspoon Garam Masala
1 Tsp Mustard Seeds
1 Cinnamon Stick
4 Cardamom Pods
2 Bay Leaves
⅓ Cup cider vinegar
2 Tbsp Mustard Oil
½ ltr of liquid stock
1 tablespoon lemon juice
Fresh coriander leaves
Salt & Pepper to season
2 green chili's
No nutrition information available
Place the mustard oil in a wok or large fry pan.
Add the cumin seeds, coriander seeds, fennel Seeds, cinnamon stick, mustard seeds, cloves, cardamom pods & bay leaves.
Cook on high heat for 2-3 minutes stirring continuously.
Add the chopped onion and cook for 5 minutes.
Add the garlic and ginger puree.
Add the cider vinegar.
Cook for 2-3 minutes on high heat.
Add the chopped tomatoes or tin of crushed tomatoes.
Add ½ ltr of liquid stock and bring to boil.
Add two chopped green chili's
Add tins of chickpeas and simmer for 10 minutes.
Add 500g frozen spinach, simmer for 10 minutes stirring occasionally.
Add ½ teaspoon garam masala.
Add salt & pepper to taste, 1 tablespoon lemon juice and fresh coriander leaves to garnish.
Serve as a side dish with and meat dish.