Das’s chickpea curry

Das’s chickpea curry

Author:

EasyRecipes .

Recipe type: Curries

Cuisine: Indian

Serves: 5

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan - See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Ingredients

• Olive oil, to fry
• ½ cinnamon quill
• 3 cardamom pods, crushed
• 2 cloves
• Pinch fennel seeds
• 4 garlic cloves, chopped
• A thumb-sized piece of ginger, finely chopped
• 2 green chillies, finely chopped
• 3 onions, chopped
• ½ tsp ground turmeric
• 1 level tsp chilli powder
• 1 heaped tsp ground coriander
• 1 level tsp garam masala
• 1 heaped tsp tomato paste
• 4 ripe tomatoes, chopped
• 2 x 400g cans chickpeas, rinsed, drained
• 200ml light coconut milk
• 100g baby spinach
• Bunch coriander, leaves picked, chopped

Instructions

1. Step 1:
2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
3. Step 2:
4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
5. Step 3:
6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf