Chickpea, tomato and spinach curry

Veganuary might be almost ending but vegan isn’t going anywhere. More and more friends and people I know are turning to more plant based foods in a bit to save the environment. While we need more change in the world to support sustainability and reduce pollution, I do believe, in the words of Tesco, that every little helps. While I’m not planning to go vegan (sorry, I can’t live without cheese…) I am looking to introduce more veggie and plant-based meals at home, by my meat from sustainable sources and doing little things like reducing dairy intake like swapping milk for oat milk in my coffee..

Anyway, back to this recipe. This chickpea curry is just great in all fronts! With just around 150 kcal per serving (according to BBCGoodFood), low fat, containing 2 of your 5 a day, AND it costs around £6 to make (that’s under £2 per serving!). You guessed it, it’s also really quick to make. You just can’t go wrong with this one. If you need to dial down the heat, halve the chillies.

Chickpea, tomato and spinach curry

Serves 4 | Prep 10 minutes | Cook 25 minutes
Easy | Vegan | Gluten and Dairy Free

Chickpea tomato and spinach curry 1

You’ll need:

  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chillies, thinly sliced
  • ½ tsp turmeric
  • ¾ tsp garam masala
  • 1 tsp ground cumin

  • 4 tomatoes, chopped
  • 2 tsp tomato purée
  • 400g can chickpea, rinsed and drained
  • 200g baby spinach leaves
  • rice or naan bread, to serve

Heat the oil in a large, deep pan or a sauce pan, and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.

Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.

Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season well and serve with rice or naan.

Nutrition: per serving

kcal 145, fat 6g, saturates 0g, carbs 17g, sugars 6g, fibre 5g, protein 7g, salt 0.56g

Original recipe and nutritional information from BBCGoodFood issue December 2009, available online here.

~Em.

Potato and aubergine curry

I’ll be honest, I’m not the biggest fan of aubergines. I associate them with a unappealing mushy texture and bitter flavour. However, this summer I’ve been pushing myself to rediscover ingredients that I have thought for a long time that I don’t like. I’ve opened up to asparagus, broccoli and this recipe has definitely helped me appreciate an aubergine a lot more. I still can’t say I love them, but I know that cooked in the right way and paired with the right ingredients, they can be fantastic. So this recipe isn’t just for those of you who love a veggie curry anyway, it’s also for any others around here who don’t really like aubergines. I promise you, this curry might just change your mind about them. Take this from someone who has actively avoided aubergines for a fair few years.

Potato and aubergine curry

Serves 4 | Prep 20 minutes | Cook 40 minutes  | Vegan, Gluten-free | Easy

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Tip: If you want to save a little time, you can use 3 tbsp ready made Tikka curry paste instead of making your own.

You’ll need:
For the Tikka Curry Paste (makes roughly 3 tbsp):
  • 4 cloves of garlic, peeled;
  • 4cm piece of ginger, peeled;
  • 2 red chillies (deseeded if you prefer less spice);
  • 1 tsp ground cumin;
  • 2 tsp ground coriander;
  • 1 tsp paprika.
For the curry:
  • 1 tbsp vegetable oil;
  • 1 red onion, sliced;
  • 2 garlic cloves, crushed;
  • 10 curry leaves;
  • 400g can chopped tomatoes;
  • 500 ml vegetable stock;
  • 500g new potatoes, sliced into thick disks (no need to peel);
  • 1 aubergine, cut into 2 cm dice;
  • 400g can coconut milk;
  • Chopped coriander (to serve).

First, make the curry paste. Put all the ingredients into a blender and mix on a medium speed until you have a paste. Set aside.

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Tikka curry paste: all the ingredients required

Heat the vegetable oil in a large pan or casserole dish. Fry the onion, garlic and curry leaves for 10 minutes on low heat, until the onion has softened. Stir in the curry paste and cook for 2 more minutes. Add the chopped tomatoes, stock, potatoes and aubergine. Bring to a simmer, add a little seasoning, then cover and cook for 30 minutes, removing the lid for the final 10 minutes. Finally, stir in the coconut milk and bring to the boil. Season.

Serve the curry scattered with coriander and with rice or naan bread.

Original recipe for the Potato and Aubergine Curry is from BBC Good Food magazine, issue June 2012, not available online.

Original recipe for the curry paste from Kenwood World, available here.