6 min
A one-pot, no-chop comfort food recipe for nights when you can't be bothered Easy Green Recipes
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- Education
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
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
6 min