Recipe: Curry with Spinach & Chickpeas

Tuesday, 15. December 2020

Recipe: Curry with Spinach & Chickpeas

Curry is arguably the most famous Indian dish. The word "curry" describes the spice blend used to season the dish - there are countless varieties of curries that reflect the tastes of India's enormously diverse population. Here is one vegetarian version of this yummy dish!

Ingredients

  • 220 g spinach
  • 130 ml coconut milk
  • 110 g dried chickpeas
  • 75 g cashews
  • 50 g ground almonds
  • 3 cloves of garlic
  • 1 large onion, finely chopped
  • 1 carrot, diced
  • 1 piece of fresh ginger (about 2.5 cm)
  • ½ teaspoon turmeric
  • ½ teaspoon caraway seeds
  • ½ teaspoon coriander seeds
  • 1 bunch of coriander, chopped
  • Lime juice
  • Ghee or coconut oil for frying
  • Peas (amount depending on personal preference)
  • Salt
  • Rice (cooked as a side dish)
  • Peanuts (according to personal taste)

preparation

  1. Soak the chickpeas overnight, then let them simmer on the stove for about an hour until they are tender.
  2. In the meantime, grind the coriander seeds in a mortar.
  3. Heat 2 teaspoons of ghee or coconut oil in the pan, then add the ground spices, ginger, carrots, cooked chickpeas, garlic, turmeric and onions and roast everything well.
  4. Next, add the almonds and cashews. Then, add water to the pan until all the ingredients are covered. Stir well and let everything simmer for about 25 minutes until it has thickened a little.
  5. Cook the rice for the side dish.
  6. Now add the spinach and peas and let the curry simmer for another five minutes.
  7. Season the curry with salt and lime juice and finally add the coconut milk and half of the fresh coriander.
  8. Arrange the curry in deep plates on a portion of cooked rice and use the remaining coriander as a garnish.
  9. Enjoy.