Chickpea and spinach curry – chana saag version 2

Ingredients – serves 4 as a main course – Fresh India

  • cooking oil, rapeseed
  • 0.5 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 large onions diced
  • 5 cloves of garlic crushed
  • 2cm ginger peeled and grated
  • 1 400gm tin of plum tomatoes
  • 2 400g tins of chickpeas drained
  • 1.5 teaspoons ground coriander
  • 1 teaspoon chilli powder
  • 0.5 teaspoon turmeric
  • 1 teaspoon salt
  • 500gms of baby spinich washed (I just chopped normal spinach)

Heat the oil over medium heat, add the mustard seeds and cumin seeds and stir for a minute or so until they pop (they actually did), then add the onions.

Fry the onions 20-12 minutes until they become translucent and start to caramelize, then add the garlic and ginger; stir fry for around 3 mins and then add the tinned tomatoes plus about a third of a can of water.

Cook for ten minutes or so to drive off the water until dry and paste like and then add the chickpeas and warm through; add the spinach and cook for another five mins until the spinach is soft and serve with rise or chapattis and yoghurt.


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