Chickpea and spinach curry
You can make this chickpea and spinach curry as mild or hot as you like. It’s a simple, vegan recipe, that’s healthy, low-carb, low-cal and high in fibre. And it’s delicious and filling too! Serve it with brown basmati rice and you’ll have a very healthy, wholesome meal.
Ingredients
Method
- First, dry-fry all the seeds & peppercorn in a pan for a minute, then set aside. When cooled, grind them into a powder, using a pestle and mortar.
- Peel and finely chop the onion, garlic, ginger and turmeric.
- Chop the carrots into bite-sized chunks.
- Heat the oil in a large pan. Gently sauté the onion for 5 minutes, then add garlic, ginger, turmeric and ground seeds. Stir for a minute, then add the carrots, tomato purée and other spices. Stir for a minute then add the tinned tomatoes and star anise. Add enough water to cover the vegetables then season with salt.
- Bring to a boil, put a lid on and gently cook for 20 minutes.
- Add the chickpeas and cook for another 5 minutes.
- Add the spinach and cook for 3-5 minutes.
- Serve with chopped coriander leaves scattered on top.