Skip to content

Dr Chintal's Kitchen

A doctor’s guide to everyday eating made quick, easy & nutritious for you & your family

Spinach-Chick-pea-curry

Spinach & Chick Pea Curry

IMG_1756
Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 20 mins
GF, DF, Vegan

Ingredients

  • 2 tins chickpeas @mr_organic
  • 450gm bag baby spinach leaves – washed
  • 1 red onion – finely chopped
  • 1 teaspoon oil
  • 1 cinnamon stick
  • 5 Black cardamoms
  • 4 cloves garlic – minced
  • 4cm chunk ginger – minced
  • 1 Teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander powder
  • 1 teaspoon garam masala
  • 140gm tin tomato purée or a tin of finely chopped tomatoes
  • 1 large handful coriander – finely chopped
  • 1-2 chillis

Method

  • Fry the red onion in the oil.
  • Add the cinnamon stick, black cardamoms & cumin seeds.
  • When the onions are starting to brown (I like them a little dark so they melt into the sauce) add the garlic, ginger & a chopped chilli or 2 if you like it spicy.
  • Stir for a couple of minutes & add the drained chickpeas
  • Next, add a 140gm tin of tomato purée, 1/2 pint of water, the spices & a handful of chopped coriander.
  • Simmer for about 10-15 minutes
  • Finally add in the spinach and stir in until it wilts
  • Cook away some of the water until you have your desired consistency.
  • Enjoy with rice or naan or chapattis

Leave a Comment





Would you like new recipes direct to your inbox?

6474
Scroll To Top