Easy Green Recipes Jennifer Mistmorgan

Spinach and Chickpea Curry
Commit this no-chop, one-pot wonder to memory for busy nights when the cupboards are mostly bare. This is a very mild recipe, but you can add ¼ -½ teaspoon of chilli powder (depending on your taste) if you like a hotter dish. Listen to the recipe cast for more information on the ingredients.

Ingredients
1 Tablespoon of coconut oil
1/2 cup frozen diced onion
2 heaped teaspoons minced ginger/garlic mix
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon turmeric
1 tin (400g) chickpeas, drained
125g frozen spinach
½ tin (200g) dice or crushed tomatoes
Salt
¼ teaspoon garam marsala
Equipment
Shallow Frying pan
Wooden spoon
Measuring cups and spoons
Instructions
In a cold saucepan, add oil and onion and set cooking over a high heat. Mix together with a wooden spoon as the saucepan heats. 
When the onion is sizzling and golden, turn the heat down to medium. Add the garlic/ginger, cumin, coriander, paprika and turmeric. Stir to combine in the pan. A paste will form. Fry that gently for 1-2 minutes.
Add the drained chickpeas. Stir so that chickpeas become coated in the spice paste. Then add spinach along with 1/2 cup water to help the frozen blocks of spinach thaw. Stir occasionally as the spinach breaks down. When the spinach is thawed, add tomatoes and mix well. Continue cooking for 5-10 minutes until the sauce thickens slightly, adding a little more water if the mix seems too dry, and cooking for a little longer if the curry seems too watery.
Taste and season with salt. Stir through garam marsala just before serving.
Serve with basmati rice and a leafy green salad.
Next week’s recipe: A easy, satisfying recipe for when you are bored of pizza night. Check out easyhealthytasty.com for more no-chop recipes.


This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit easygreenrecipes.substack.com

It’s the recipe that everyone (in Australia, at least) will be talking about for next week and it’s the first recipecast from Easy Green Recipes! The recipe I use for these traditional Australian biscuits was hand written by my mother in law who had to learn to cook the biscuit when she arrived in Australia from South Africa. I’m not sure where she got it, but it’s very similar to ones that I have seen in the Australian Women’s Weekly Cookbooks over the years. However, as I discuss in the recipecast, there’s not much variation between Anzac recipes because there can’t be: The word ANZAC is legally protected!
Anzac Biscuits
Ingredients
* 1 cup rolled oats
* 1 cup plain flour
* 1 cup sugar
* 3/4 coconut
* 125g butter
* 2 Tablespoons of golden syrup (Note: According to my mother-in-law’s notes you shouldn’t try substituting this ingredient - treacle is too bitter and honey is questionable. The Department of Veteran’s Affairs agrees, though for historic rather than culinary reasons.)
* 1/2 teaspoon of bicarbonate of soda
* 1 Tablespoon of boiling water
Instructions
* Preheat oven to 190 degrees celsius.
* Combine oats, flour (Note: I rarely bother sifting), sugar and coconut in a large mixing bowl.
* Melt butter and syrup over a gentle heat, stirring as you go.
* Mix bicarb soda with boiling water and add to butter mixture.
* Add wet ingredients into dry ingredients.
* Roll into balls and put on greased oven trays (Note: don’t line the tray with baking paper). Allowing some room for the biscuits to spread. Press balls flat with a fork.
* Bake for 20 mins, switching the trays halfway through if your oven cooks unevenly.
I’d love to hear what you think about this recipecast, and any suggestions you have for making it better. You can let me know in the comments.
Eat well and enjoy!
Next week’s recipe: A no-chop, one pot, vegan curry full of flavour and perfect for busy nights when the cupboards are mostly bare.


This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit easygreenrecipes.substack.com