This Spinach Chickpea Curry has become a regular staple in my house. It only uses a few ingredients, requires zero cooking skills and is so very nourishing for your body too. Oh and it takes absolutely delicious!
It’s from a wonderful cookbook that John’s mother gave me called Ross Dobson’s Wholefood Kitchen. It’s got a heap of lovely, warming recipes usings legumes and other wholefoods. There are plenty of vegetarian options for me, but also a heap of slow cooked meats for the carnivores. Everything centers around vegetables and legumes though, which I love.
(This recipe is also in the vegan meal plan option of the Complete Detox Cleanse Nourish program! Check it out here).
- 1 white onion, roughly chopped
- 2 garlic cloves, sliced
- 1 tsp fresh ginger, chopped
- 2 tbsp yellow curry paste
- 1 tbsp coconut oil
- 400g tin organic chickpeas, drained and rinsed
- 400g tin organic chopped tomatoes
- 500g fresh spinach (stalks removed) or baby spinach
- Handful of fresh coriander leaves, chopped
- Add the onion, garlic and ginger to a food processor and process until finely chopped.
- Heat the oil in a frying pan over high heat. Add the onion mixture and cook for 4-5 minutes, stirring often, until golden. Then add the curry paste and stir-fry for just 2 minutes, until aromatic.
- Next, stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered for 10 minutes. Stir in the spinach and cook down until just wilted.
- To serve, remove from heat and stir through the fresh coriander. Top with more fresh coriander as you wish (I love a heap on mine!)
- 1/2 cup besan flour (chickpea flour)
- 1 tbsp coconut oil (to cook)
- Himalayan sea salt
- Pinch ground cumin
- Water as needed
- Add the besan flour, generous amount of salt and the cumin to a small bowl. Add a few tablespoons of water at a time, mixing until combined. The trick is to make a thick paste first so you don’t have any lumps. Then add more water until you reach a thin, watery consistency (like milk).
- In a small pancake pan, add the coconut oil over a medium to high heat. Once hot, pour the besan mixture into the pan, swirl around to ensure it covers. It should be about 1/2 cm thick. (My pan is the perfect size for this mixture, so if yours is thinner or thicker, you will need to adjust the cooking time).
- Cook for a few minutes until the top has set (like a pancake) and the bottom is browned. Flip and cook the other size. Don’t worry if it burns a little, you want to make sure it’s nice and crispy.
- Serve immediately (they go soft otherwise, which is good for wrapping food up though).