Now that summer is making a (slight) appearance and the evenings are longer, there is nothing nicer than sitting in the garden enjoying the sunshine and a shared meal. I find curries are always a crowd pleaser, for omnivores and vegans alike, curries are so flavoursome and easy to prepare exactly to your personal taste.
I’m a huge fan of Indian and Nepalese food, not only is the food always so delicious and heavily spiced, it’s filling and perfectly balanced without having to be super spicy if you don’t want it to be. Another benefit (for me and my family) is that the dishes are mostly gluten free, and also have loads of vegan options, which is something we can struggle to find when eating ethnic foods.
This curry is reminiscent of a chana masala, with some added creaminess. I served it with brown rice for a healthier option, not to mention this dish is packed to the brim with antioxidants and fibre, so indulging in a curry can be totally guilt free 😉
Not to mention this recipe is easy to cook, and only uses one pot and a pan!
Ingredients– this served 4-5 large portions
1 large white onion finely sliced
1 thumb of fresh ginger grated
3 cloves of garlic minced
1 tsp cumin
2 tsp coriander
3 tsp garam masala
1 tsp mild chilli powder
1/2 tsp garlic powder
2 tsp tumeric
2 tbs tomato paste
2 tsp brown cane sugar (or whatever sugar you prefer)
500g cooked chickpeas (or two bought tins drained and rinsed= 480g)
140g organic baby leaf spinach washed
1 large red bell pepper sliced
1 large yellow bell pepper sliced
1/2 a red chilli pepper sliced – add more or less depending on how spicy you like it!
1 tin of chopped tomatoes
1 tin light coconut milk ( alternatively to make fat free replace the coconut with a second tin of tomato)
400g of brown rice
Salt and pepper to taste
Add the rice to a pan of boiling salted water, along with the cloves, lower to a simmer and leave to cook for 25-30 minutes, stirring occasionally.
Using a non-stick pan, sauté the onions until translucent.
Add a splash of water along with the minced garlic and ginger to prevent them burning and cook out for 3 minutes.
Add the spices to the pan, and cook until aromatic, adding water as needed to stop them sticking.
Once the spices are fragrant and well incorporated with the onions and garlic, pour in the chopped tomato and tomato paste.
Bring to a simmer and add in the chickpeas and peppers, cover and leave to heat through for 5 minutes.
Lower the heat and add in the coconut, simmer for 2 minutes, then taste, add the sugar if needed, along with salt and pepper.
Finally, lower the heat, add in the baby spinach and cover the pan with a lid to allow the spinach to wilt.
Taste and season again.
Strain the rice, remove the cloves, and serve alongside the curry, with some popadoms (they sell gluten free ones in Aldi) and mango chutney.