Spinach And Chickpea Curry Recipe

Name: Spinach And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 garlic cloves; 1 onion, roughly chopped; 2 tablespoons medium indian curry paste; 1 tablespoon black mustard seeds; 1 lb potato, cut into small cubes; 1 lb frozen leaf spinach, thawed; 1 (14 ounce) can chickpeas, drained; 8 ounces paneer cheese, cubed (can substitute halloumi cheese); 1 tablespoon lime juice; salt and pepper; fresh cilantro, to garnish

Servings: persons

3 tablespoons vegetable oil
2 garlic cloves
1 onion, roughly chopped
2 tablespoons medium indian curry paste
1 tablespoon black mustard seeds
1 lb potato, cut into small cubes
1 lb frozen leaf spinach, thawed
1 (14 ounce) can chickpeas, drained
8 ounces paneer cheese, cubed (can substitute halloumi cheese)
1 tablespoon lime juice
salt and pepper
fresh cilantro, to garnish

1
In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
2
Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
3
Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
4
Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
5
While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
6
Add the chickpeas and spinach to the potato mixture.
7
Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
8
It may be necessary to add a splash more water, but take care the mixture does not become too wet.
9
Stir in the paneer cheese and lime juice, and heat through gently.
10
Season with salt and pepper to taste, and serve garnished with chopped cilantro.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 garlic cloves, 1 onion, roughly chopped, 2 tablespoons medium indian curry paste, and more.

Yes, Spinach And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Chickpea Curry

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