Vegan Spinach and Chickpea Curry With Basmati Rice

Chickpeas are hands down one of my favourite ingredients. They add a wonderful creamy texture to many dishes, and they are super healthy, filling and just so delicious!

I make this recipe A LOT because it’s so versatile: serve it with pitta and/ or rice for a quick and easy Indian meal, or add a little more passata and water and turn it in to a tasty soup that is just perfect with a side of crostini. It’s easy to batch cook and pop in the freezer, or adjust the quantities if you want to serve it at a dinner party. So many possibilities for just the humble chick pea.

The ingredients I used are simple store cupboard staples, and once you buy these spices, you’ll always have little pots of magic powder that can add warmth and depth to any meals you whip up.

This time, I served this curry with fluffy basmati rice, creamy and light coconut yoghurt and lime wedges for extra zing. Oh, and I LOVE the crunch of sesame seeds, so I sprinkled some over the top.

VEGAN SPINACH AND CHICKPEA CURRY

Prep: 5 mins/ Cook: 35 mins/ Total: 40 mins/ Serves 4


INGREDIENTS

200g uncooked basmati rice, rinsed and soaked in cold water with a sprinkle of sale for 10 mins

2 cans/ 800g cooked chickpeas, drained and rinsed

50g finely chopped brown onion

100g baby spinach, washed

150g tomato passata

3 tbsp olive oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp sugar

2 1/2 tsp salt

2 tsp cumin powder

1 tsp red chilli powder for a medium spicy taste (adjust depending on spice preference)

1/4 tsp tumeric

1/2 tsp garam masala

250ml hot water

Koko Coconuy yogurt, to serve

Lime wedges, to serve

Black sesame seeds, to serve (optional)

INSTRUCTIONS

  1. Begin to cook the rice on medium heat, as per the packet instructions (it should take about 12-15 mins to cook)
  2. Heat the olive oil in a deep pan with the mustard seeds until they pop
  3. Turn the heat down and add the cumin seeds, onions and sugar
  4. Cook for 3 minutes on a medium heat, stirring until the onions are starting to caramalise and brown
  5. Add the remaining spices (salt, cumin powder, chilli powder, tumeric and garam masala)
  6. Cook for a further 2 minutes on a low-medium heat until the spices become aromatic
  7. Add the passata and stir. Cover and cook for a further 2 minutes
  8. By now, the rice should be cooked. Drain and transfer to a bowl and cover to keep warm
  9. Add the chickpeas and stir, cooking covered for 3 minutes
  10. Add the hot water and cover, letting everything simmer on a medium heat for 10 minutes
  11. Add the spinach and stir
  12. Cook for a further 5 minutes until the sauce consistency is as desired
  13. Take off the heat and serve with rice, coconut yoghurt and lime wedges

Note: if you want to make the soup, add extra water as required and add extra spices to taste)

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