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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorn
  • 2 Tbsp vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 2 cm piece turmeric root
  • 2 carrots
  • 1 Tbsp tomato purée
  • ½ tsp chilli powder
  • ½ tsp cinnamon powder
  • 1 tsp garam masala
  • 1 star anise
  • 1 tin plum tomatoes
  • 1 tin of chickpeas drained
  • 2 handfuls of spinach
  • Chopped coriander leaves to serve

Method
 

  1. 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.
  2. Peel and finely chop the onion, garlic, ginger and turmeric.
  3. Chop the carrots into bite-sized chunks.
  4. 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.
  5. Bring to a boil, put a lid on and gently cook for 20 minutes.
  6. Add the chickpeas and cook for another 5 minutes.
  7. Add the spinach and cook for 3-5 minutes.
  8. Serve with chopped coriander leaves scattered on top.