Thursday, January 09, 2014

Chickpea, tomato & spinach curry

Nice curry, fairly similar to the chickpea, tomato & aubergine curry I make on a regular basis. It's based on a BBC Good Food recipe, and I'll certainly be using this mix of spices again.

Spice mix

The original used broccoli as well as spinach, but I didn't have any so left it out. I also used ground ginger instead of fresh, and cayenne pepper instead of chilli flakes, although if I make it again I'll probably use fresh chillies. The final changes were to ignore the lemon, and to substitute "1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews" for a tablespoon of tahini. I think here the original would have been better, adding a bit of crunch which would be nice, but again I didn't have the ingredients around so had to substitute.


1 onion, chopped
2 garlic cloves, chopped
1 tsp ground ginger
400g tomatos (can)
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper
1 tsp yeast extract (we used Marmite)
4 tbsp lentils
6 tbsp coconut cream
400g can chickpeas, drained
100g bag baby spinach leaves
1 tbsp tahini


Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender. Stir in chickpeas and spinach, and swirl through sesame and cashew mixture. Cook for another minute or two until the spinach has wilted.

Original from:

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