Chickpea Spinach Curry [2]

[droqen]

Source: https://www.thefieryvegetarian.com/wp-json/mv-create/v1/creations/10/print

Recipe:

0. If making instant pot chickpeas (for step 4 below), prepare ahead; it will take about an hour!!!

1. Heat
-- 3 tbsp sunflower/canola/peanut oil
in a large pan over a medium-high setting.

1b. Sauté:
-- 1 large onion finely chopped
until golden.

2. Add:
-- 4 cloves garlic, crushed
-- 1 inch ginger, finely grated
and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.

3. Mix in:
-- 1 tbsp ground coriander (Whole coriander is very noticeable. Don't recommend.)
-- 1/2 tbsp ground turmeric
-- 1/2 tbsp ground cumin (You can use whole cumin, it turns out fine)
-- 1/4 - 1/2 tsp cayenne pepper or chili flakes
and toast for two minutes, stirring often

4. Add
-- 1.5 cups crushed tomatoes (400g)
-- 2.5 cups cooked chickpeas (400g)
-- 1/2 cup vegetable stock (120 ml)
Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes

5. Add
-- 1/2 tsp salt
-- 1 tsp sugar
-- 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach (or if you're like me and have unused frozen kale in the freezer, use up that kale!)
... If the spinach (or kale!!!) is frozen increase the heat until the curry is bubbling away again.
Simmer for an additional five minutes.

6. Add
-- 1 tsp garam masala
-- 1 tbsp lemon juice (rice vinegar seems to work fine)
-- (OPTIONAL) 1/4-1/2 cup full-fat coconut milk (50-100 ml)
and stir.

6b. Sprinkle over:
-- 1 tbsp chopped fresh cilantro leaves
and serve hot.

TIP:
Served with some "enjoy tonight" grocery store naan heated up on the stovetop. Very good.

[droqen]

I made a batch! It was pretty great. Quite tomatoey and the turmeric stained the pot yellow, though...

I used whole coriander seeds, and you can taste them occasionally. Definitely want to use ground next time.

Whole cumin was fine.

[droqen]

Made it a second time. Turned out great! Added more written-out recipe.