Chickpea and Spinach Curry Recipe Review
Ray here again, with another review of one of the delicious Curry Focus recipes.
I went for another vegetarian recipe this time, choosing the Chickpea and Spinach curry.
I had everything in the house except for the can of chickpeas, spinach and the ginger root. I can’t believe how much ginger I get through nowadays – all I can say is that it goes into nearly every curry recipe that I try out and it adds a stunning flavour. I actually had more than enough dried chickpeas, in a large jar, but chose the recipe too late to soak them for the curry.
As usual, I did all of the peeling and chopping before I started cooking.
This makes the cooking pretty straightforward.
On went the oil and in went the onion, garlic and ginger.
Then in went the potato and cumin seeds for a couple of minutes of quick stir-frying.
After that the spinach, tomatoes, chickpeas and water went into the frying pan.
The original recipe that was submitted didn’t include any water. But I found that the curry became very dry and very quickly. I decided to add the water otherwise the potato would never have cooked, and I don’t like eating raw potato. So I added the 2 cups of water pretty early on and it reduced out of the curry pretty quickly.
As usual, the basmati rice was cooking whilst the main cooking phase was underway.
I added the garam masala and chopped coriander at the end and quickly heated up a couple of paratha (that I grabbed from my local Indian supermarket) whilst the final 2 minutes of cooking was happening.
The curry was served on the basmati rice with the paratha on the side.
This was a superb curry. The diners were full of praise for the flavours. And it wasn’t too (spicy) hot for anyone.
The curry rated an impressive 8 out of 10.
And with all of those vegetables, and only a small amount of oil, it seems to be a pretty healthy, as well as delicious, curry. Why not try it yourself?
