As temperatures starts falling this warm slightly spicy bowl of curry served with rice will definitely keep you warm and fuzzy on those wet autumn days. This is our short cut fusion spinach chickpea curry recipe. Why the short cut? Because we used store bought Indian curry paste. If you’ve just bought a packet of indian curry paste and have no idea what to make? Give this a try.
You can make this dish almost all year round. Canned chickpeas. Canned tomatoes. Ready made curry paste. Well it will be best to use fresh spinach but frozen ones are not that bad a substitute as well! There is no “shame” in using these types of canned food, if you know what I mean because they are essentially the same as the fresh ones, besides the consistency, and there are usually no preservatives in them, apart from the ready made curry paste that is. As for the consistency, it does not matter that much as well because they will be cooked away for about 40mins.
The level of spiciness definitely depends on the type of curry paste you use! If you like your curry spicy, you could alway add some chilli flakes. Frying the cumin in hot oil infuses the dish very subtly. Deepening the flavour of the dish. Eating it with plain white rice brings out the flavour even more. I cannot quite explain it, maybe growing up eating rice, I love to pair anything that has a sauce/ soup with rice. The rice works really well with strong and spicy dishes. Playing the supporting role and letting the main dish shine, in this case the curry.
Since there is no meat in this dish, it stores really well in the fridge. We kept ours in the fridge for up to 3 days. You could also freeze them. So I would suggest that you make a big portion even if there are only the 2 of you.
Serves 4 (with rice)
Oil ( enough to cover the base of the pot)
1 tbs cumin seeds
2 medium size onions, chopped
2 cloves garlic, chopped
3 heaping tbs curry paste ( We used sherwood medium curry paste)
2 can (400 each) chopped tomato
1/2 can water
2 can (400g each) chickpeas
250g fresh spinach
Add oil to a medium size pot. Enough oil so that the bottom of the pan is coated with oil. On medium heat add the cumin seed and let it fry till you can smell the aroma of cumin, about 30sec to 1 min.
Then add chopped onions and garlic. Stir fry till onions are slightly translucent. Add the curry paste and stir fry for another minute.
Pour the chopped tomatoes, 1/2 can of water and chickpeas. Season generously with salt.
Bring to a boil, then reduce heat to low and simmer away for about 40mins. Taste the curry again to see if it is seasoned (salty) enough.
Throw in the spinach at the very end. It will only take 1 min for the spinach to be cooked.
Serve with white rice.