Friday, January 25, 2008

Chickpea and spinach curry

The best thing about this recipe is that it is quick and relies on staples that are usually in my cupboard/fridge. The other thing is that it is mild and great for the kids.

splash of olive oil
1 red onion
3 cloves garlic finely sliced
2 teaspoons jar ginger
1 teaspoon of sambal olek
1 teaspoon of sea salt
1/4 cup water
2 cans of chickpeas, drained
1 teaspoon of cumin
1/2 teaspoon of turmeric
500gm cherry tomatoes
250gm frozen chopped spinach (thawed and juice squeezed out)
1 cup corn
1 cup of peas

In a large fry pan heat oil, when hot add the onion, garlic, ginger, sambal olek and salt. Cook until onions are soft. Add the chickpeas, corn, peas, water, cumin, turmeric and pepper and cook until the water evaporates. Add the tomatoes and cook for 2 minutes. Stir through the spinach.

Serve with plain yogurt.
Serves 4.

  • Reduce the amount of sambal olek if concerned about spiciness
  • Use fresh green chili's (1 or 2) if available
  • Omit corn and peas as they are not a traditional ingredient in this sort of dish (I only added them as they were in the fridge and demanding to be eaten, great excuse to get more vegies accidently into kids)

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