A couple of week’s ago, I was completely stuck as to what to cook. We’d cleared out the freezer of meat and had limited fresh veggies, so I took inspiration from my cookbooks, namely Deliciously Ella and Madeleine Shaw, and came up with this simple little curry. The best thing about this recipe is that it uses common kitchen essentials! Enter centre stage, my Simple Pantry Chickpea & Spinach Curry!
Peter and I absolutely adore our curries, and when we first started going out whilst at uni, we would opt for a jar of curry sauce to mix in with chicken – our reasoning behind this purchase was usually that it was the easiest and cheapest solution. The major problem with these sauces is that there’s a reason why we ‘love’ them so much and that’s because more often than not, sugar will be the second or third ingredient on the back of the jar, with spices not featuring as much as you would expect them to.
In our effort to reduce our intake of processed foods and refined sugars, we now avoid these sauces and instead use real, whole ingredients to make our curry base. This recipe is so simple as it uses ground spices which can be easily thrown in without the use of elbow power to crush them! My favourite bit in the dish are the beautiful green peppers which just melt in your mouth. A good helping of chickpeas add the protein punch, with a handful or two of beautiful spinach providing a good source of iron and vitamin K.
I served this curry with green lentils, avocado and some salad, rocket goes really well with curry – trust me!
Simple Pantry Chickpea and Spinach Curry
Takes 35 minutes – Easy, Serves 4
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Garam Masala Powder
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- ½ tsp Chili Flakes
- 2 medium sized onions, sliced
- Two green peppers, roughly chopped
- Handful of mushrooms, thinly sliced
- 100g bag of baby spinach, washed
- 100ml of Coconut Milk (or diluted coconut cream);
- 2 400ml Drained and Rinsed Cans of Chickpeas
- 2 400ml Cans of Chopped Tomatoes
- Serve with half an avocado per person and green lentils (I used two tins, drained, rinsed and warmed through in a separate pan).
- In a large pan, dry-fry all the spices and ginger together on a high heat for a 30 seconds. Keep the spices moving throughout to prevent them from burning;
- Into the pan, add the coconut oil and melt, mixing in with all the spices;
- Once the coconut oil has melted, add the onion, mushrooms and peppers into the pan and fry for 5 minutes, until softened and lightly browned;
- Drain and rinse the chickpeas and add to the pan, along with the chopped tomatoes and coconut milk. Bring to the boil and then turn the heat down to a simmer and allow to cook for 20minutes, stirring occasionally;
- With 10minutes to go, add the spinach to the pan and stir in;
- Taste the sauce, if you like it a little thicker or a bit sweeter, add in a chunk of coconut cream block which will dissolve in the sauce;
- Serve with green lentils and avocado. Salad works well too!