Thank you for sharing – if all recipes are this tasty I could quite happily be a vegetarian! It is perfectly complemented by plain basmati rice, but if you fancy something more flavourful, try it with my easy lemon rice with coconut. 3) Reduce properly. If the spinach is frozen increase the heat until the curry is bubbling away again. Any great ideas for bitter melons, our garden is producing them faster than we can eat them. Best, Roxy. Tomato puree is what crushed tinned tomatoes are commonly called in America. Mariska. With all the extra veggies I doubled all spices and used some coriander seeds to start the curry. This was fantastic. Hi Jyoti! I hope some of this was helpful and you figured out what went wrong, but feel free to contact me if you’d still like more clarification or think you had a different issue. Thank you!!!!! Then add all the spices EXCEPT the garam masala (so the ground cilantro or ground coriander, cumin, turmeric, and cayenne pepper). Wow I’m so glad you enjoyed it! Thanks! Hi Sol, you can try using soya cream instead, though coconut cream is usually quite a thick consistency so you might want to use less soya cream in the recipe. thx for your recipe!! Will definitely look to work this into the post to make it clearer, thanks so much for your help. So glad you enjoyed the recipe. Tired of paying a fortune for takeaways, or just fancy something healthier? Hello! I suggest when needing something for an indian dish for instance you do NOT choose one of the rices for Paella as it will end up soggy. Very easy to make. I use canned stewed tomatoes that I blend up first. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild. We also had some left over coconut cream (about 1/3 cup) which I mixed with a little water and added to the curry – this was a perfect finish. Add in your grated ginger and crushed garlic and cook, stirring often, for one-two minutes until the raw smell of the garlic disappears. Instead of using veggie stock I used the reserved juices from the tomatoes and chickpeas. Home » All Recipes » Chickpea Spinach Curry (Chana Palak Masala). Serve it with the yummy chickpea spinach curry, which should be done at around the same time, and try to resist eating it all at once! I double it every time I make it! The ratio of water – I generally allow 1.25 cups of water for every cup of basmati rice. Thanks for stopping by. This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, can be made in less than half an hour. I usually grab the stringy stuff and squeeze the liquid out of it into whatever I’m cooking as well, or make a tea with it. It is not a good idea to use this rice for other things that need ordinary rice. Did you use fresh or frozen spinach? Cube them into 1 inch pieces and keep it ready. Make sure to only add the coconut milk if the consistency of the curry has been properly reduced, otherwise you will make it watery. I’d love to try again! I subbed heavy cream for the coconut milk, and the dish is delicious! I followed the recipe to the letter, apart from using natural yogurt instead of coconut milk and that gave it a nice sharpness. 1. Best curry récipe Ive come across´. I used to work with an Indian woman and she always said “there is NO such thing as curry powder” the tomatoes and spices at the beginning turn this dish into a curry. There are several types of rice grown in Spain, this is what I was referring to with “Spanish rice”. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then. The recipe card is meant to be simple and short enough for you to easily read while cooking, or to print out yet still easily see at a glance what you need to do. Hello, I tried this but it also came out quite soupy but still delicious! We're Roxy & Ben. If store bought, can you tell me which one you use. Also, big blocks of spinach are not recommended as they release more liquid. So glad you enjoyed it! I love a beautiful soft garlic naan bread to pair with this chickpea curry as well. But hey. I personally use frozen spinach that has already been chopped and frozen into small pellets, as you can see above. Sprinkle over the chopped cilantro leaves and serve hot. Subscribe to our monthly newsletter to receive exclusive recipes, So Vegan related news and lots more tasty goodies! NOTE: I used water instead, did not use oil. I know, this seems really stupid and unnecessary, right? Add the coconut cream and chickpeas and heat through for 3 minutes. Really good, one of the best curries i’ve ever made. Great recepy, I used fresh spinache and a few mint leaves, tomatopuree, Dinner in a few minutes together with tandoori chicken and rice…. Spinach is a versatile leafy green vegetable that you could add to any curry and with the temperatures soaring, here is a spinach curry to add to your meals to cool down your body heat. This spinach and chickpea curry is gonna rock your world! In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. I doubled the recipe to make enough for freezing but I feel like I could just carry on eating and eating! I did it and it worked very well. I’m so happy you and your family enjoyed it! Speedy spinach curry | Jamie Oliver vegetarian curry recipes I’m so glad you enjoyed it, thanks so much for leaving a lovely comment! This may well be our favorite curry to date. Have you ever tried to double this recipe? Hi Heather! Simmer for an additional five minutes. But it’s very soupy … is it supposed to be? Rice technique is on point. I can’t get enough of it. The fragrance really gets tamped down if you add it early in a recipe, that’s why I always leave it to the end for a finishing touch. If you’re grater is just not up to the job you can also just use a food processor to kill all those stringy fibres. It easily doubles up to feed a crowd, or to simply save you cooking another meal a different day. Note that tinned crushed tomatoes and tomato puree are different things in the US and the UK. I find the bigger blocks take forever to defrost in the curry and release too much liquid. For example, “1 scant cup vegetable stock (200 ml)”. Simply great! I normally mix in half the chopped cilantro and sprinkle the other half over to serve. I’m so happy you enjoyed it, and yes I agree garam masala is the best! We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. One thing that both have in common is reserving the garam masala until at or near the end. So I guess it’s rice in Ireland or the water there that’s the issue. It’s the starch that makes your rice gluey so you want as little as possible left. The taste of tomato was originally too strong for me but later died down after one day. Add the curry paste and spices and cook for 5 minutes. I could easily eat half all by myeelf. I also add the lemon juice slowly as I find I don’t need all of it. Definitely, Greek yoghurt seems so inauthentic but I totally agree it is an amazing topping for curries! Also, dark leafy greens like spinach … This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. The sauce is so good w the combo of ginger and garlic. Each fragrant grain must be clearly defined, firm, and fragrant, yet perfectly soft. I sub Greek yogurt for the coconut milk and it is beautiful. At what point did the recipe deviate from the process photos? Done. Even my chickpea hating mother loved it! Squash base is a great idea as well, I must try it. Serve with basmati rice, freshly made naan, or even on its own as a hearty … Use spinach curry falafel in a grain bowl, on a sandwich (just make the patties a little bigger before baking), or in a salad. Here's mine. Dec 13, 2018 51 Comments. But the garlic and ginger quotient was really good for my autumnal cold, and I love the late addition of garam masala; that’s a new one on me and gave such great fragrance. Thanks for stopping by to leave such a lovely comment! This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. Cook through until the spinach has wilted. 2. We loved this dish. Thanks, Roxy (So Vegan). For my part, I have found that adding garam masala earlier on really does dilute its flavour – just my two cents! Roughly chop and add the the curry when it's ready. For a 100% vegetarian Spinach Curry, use vegetable broth instead of chicken broth. This delicious one pot 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. Save my name, email, and website in this browser for the next time I comment. Cook this tasty vegan curry for an exotic yet easy family dinner. Quite a few people have made this recipe and loved it but there were around 5 people who also complained it was soupy. Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore. I generally make up a large batch of rice, 4 cups (there are five people in our house…), and put it in a container in the fridge to be reheated for different meals during the week, rather than going to the trouble of making it each time I need it. Absolutely delicious and easy to make! As for veggies, I went with chickpeas, red bell pepper, thinly sliced mushrooms, and spinach ( see tips for alternatives) Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry… Chickpea curry is life! Dilute this with another 1/4 cup water to use in the lentil spinach curry where it … I didnt use any. Hope it works, Amazing! The recipe can be easily made in an Instant Pot or cooked on the stovetop. If the spinach is … This is SOS or Fallera or Bomba. I don’t know if it’s something to do with the water, or whether the grains here are just extra stubborn, but what worked back home did NOT work on Spanish rice. Thank you. So glad you enjoyed the recipe and thanks for stopping by to leave a comment! I married into an Indian family and not a single one of my in-laws gave me as many good tips for Indian cooking as you did in this recipe. Keep them in a sealed container for up to 3 days. It’s not a “dry” curry, it is supposed to have quite a bit of sauce. We had a number of very small spaghetti squash which needed to be cooked so we used them as a base instead of rice. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories 1 hr . Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes. Is the vegetable stock homemade or store bought. In Ireland for most of my life, I thought cooking rice meant grabbing a box of uncle Ben’s and boiling up a bag of it. Grind to a fine paste with a spice grinder or pestle and mortar. Nourishing Vegan Kale and Spinach Curry - Modern Food Stories Thank you so much for this recipe. I’ve tried to make so many homemade Indian Dishes and get grumpy by the end of it because they are just not as good as our favorite carryouts, no matter how polite my family is about it. Is there a nack to grating the ginger, my small grater keep getting jammed with the stringy part? You can also add little bit of sugar before chickpeas. Add the garam masala, lemon juice and coconut milk and stir. Hi Eileen, I’m so happy you enjoyed it! Kidney bean curry. Seriously great curry. here’s a great YT video that shows how easy it is to make your own curry powder! Mine came out pretty watery and as a result, not as flavorful as expecting. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. Stay safe and healthy in the quarantine. If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be better recipes for you. The 200ml is there because I know many people will use regular cups or mugs, which hold far more liquid than a standard measuring cup, which is what is always indicated by cup in a recipe. By that you mean rice for paella. I am a cook curries regularly and usually don’t use recipes but I am counting calories at the moment and was looking for a recipe for chickpeas, spinach and a tin of tomatoes. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach. Finely chop your onion and fry in about two tablespoons of flavorless oil, such as sunflower oil, over medium heat until golden. There is a reason I do not make curries with chopped tinned tomatoes – even if you blend them, they are much more watery than a tin of crushed tomatoes and you would need to reduce the liquid. All the best, Roxy. Vegan Aloo Palak Tips & FAQ. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. When it has just started boiling, put the temperature down to the lowest possible (for example I lower it to number one on the induction plate) and leave for 15 minutes WITHOUT PEEKING. So glad you liked it and love that you were able to successfully modify it, I throw in different veggies as well. Add the … After fifteen minutes, take the pot off the heat and leave it aside for a further five minutes. Add 1/2 tsp salt, the sugar, and the spinach. Rinse your rice – I normally rinse my rice at least four times, swishing my hand around the grains each time to get as much of the starch out as possible. Add half a teaspoon of salt first and taste when everything has been added and the curry is finished before adding more, as the amount needed will really depend on the stock you used. The taste but more importantly the depth and heat were there. Make sure it is completely thawed and squeeze out any excess water. My point is that it is delicious and flexible to adaptations! Out of curiosity, what canned pureed tomatoes did you use? The oil is hot enough when a cumin seed sizzles when tossed into the pan. First of all this curry is delicious and so easy! 190 ratings 4.5 out of 5 star rating. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. That’s a great suggestion! Delicious! Hi Ashley! Mmm, this curry was SO nice! I’m saving this one to try next! This delicious butternut squash curry is rich, tangy, and spicy. Heat a teaspoon of coconut oil in a pan on a medium heat. No, I do not mean Arroz Bomba (SOS is a brand with many types of rice). I generally put my rice on before I make the curry so that everything is ready around the same time and I can eat straight away. Heat a dry pan over a medium high heat and then toast the coriander, fenugreek, and cumin seeds with the dried red chili for 1-2 minutes until fragrant. Thanks! I made this and it didn’t turn out quite as expected :/ A little too sour from the tomatoes… I’m thinking maybe the large tomatoes here in Malaysia are bigger than the ones you used. In my spare time I enjoy spending as much time as possible with my children and fantasizing about one day actually making it to the gym (while munching on chocolate of course). I would definitely say that the majority of people have had no issues making this recipe but one or two is still too much for me, and a troubleshooting section could definitely be a good idea! We literally can’t get enough of this spinach and chickpea curry. Love chickpea curry anytime of the year… yours look so good! This recipe looks so mouth watering and delicious. No actual curry was used? Instructions. Simple to make and enjoyable to cook on a week day without too much prep! Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown. Gluten-free . Or click here to read the full set of […]. Good question! Would definitely make this again, thanks for the recipe. What a great recipe, definitely worth a try, thanks for sharing! Absolutely delicious and super-easy – the perfect recipe for lovers of chickpeas and curries. It is the perfect blend of flavours and is excellent for meal … We'll assume you're ok with this, but you can opt-out if you wish. I think canned diced tomatoes without the liquid should still be fine, but I use canned puréed tomatoes. Can the coconut cream be replaced with something else? Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. Hey Brec! So happy I found yours amongst all the others and tried it, it was amazing. etc etc. Awww thanks so much for the lovely comment! They’re super versatile and go well with most meals. It does not mean tomato “concentrate”, the thick dark red reduced sauce which is similar to ketchup in consistency. Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes. When the five minutes are up, take the pan off the heat and mix in the lemon juice, garam masala, coconut milk, and chopped cilantro leaves. Heat the oil in a large pan over a medium-high setting. Homemade vegetable stock is best, then store-bought. Tastes amazing. Hi Allison, the tomato flavor should not be strong at all in the base – did you use a tin of crushed or pureed tomatoes (which are just that, tomatoes, crushed and pureed), which is not the same as tomato puree (which is a concentrated tomato paste)? I just know it will be even better as leftovers and wonder if it’s okay to have it for breakfast…. I used a fresh red chilli (with seeds) which gave a lovely level of heat. tomato puree), the chickpeas, and the vegetable stock. Damn, this was so good. With a total of 2500calories or so in the entire recipe!? Spinach Potato Curry Recipe - vegan #howtocook #vegan #vegetarianrecipes - Another curry from the how to cook great food stable of video recipes. Hi! You want to toast the spices and flavor the oil and onions and garlic and ginger really well so that they look like the photo below. I only had canned diced tomatoes so I drained the tomatoes and the chickpeas reserving the juices. Thanks Malcom, I too commit heresy the odd time and change up the recipe with mushrooms and potatoes so I’m loving your suggestion! Amazing, super high praise and I’m so glad you liked it! If your spinach is frozen you may need to increase the heat for a few minutes to bring the curry back to a vigorous simmer. Thank you for this recipe now I need to dig around and see what other yummy ideas you have. Making this Vegan Butternut Squash Curry ahead of time. The olive oil might make it taste a little off but it shouldn’t be too noticeable, coconut oil would be perfect! It’s going to be a regular favourite from now on. Thanks! If you’re using stock cubes make sure they are high quality or you’ll be sorry as the claggy taste of a bad stock cube can really ruin this curry. New to vegan falafel, or plant-based patties in general? Steam, don’t boil – Mix your water into your rinsed rice with a generous pinch of salt, put on a tightly fitting lid, and bring to the boil. Garam masala is my new favorite spice!! Really delicious. 2) Use the correct amounts. A million things can go wrong in a recipe, and I always always always recommend people read the “how to make” section in the article, where the majority of bloggers can fit much more detailed information, substitution suggestions and process pictures, which don’t fit into the recipe card. I love spicy curries, and especially chickpea ones. Will make it again. This butternut squash and spinach curry can be made the night before and reheated the next day. Slow Cooker Stew with Vegan Sausages and Dumplings, 6 easy vegan curry recipes for you to try | Veganuary. So glad you enjoyed it, and thanks for stopping by to leave a comment Emily! Accept Read More, Who said summer is over? Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. THANK YOU for finally helping me make this happen. There is no need to toast them more. Loved this dish! i made a batch of this for tasty lunches in a bid to cut down on bread and my word- it’s SO yummy! Let us know it went. Cooking the spices as recommended was perfect. I made this and it was SO nice, it’s going to be a regular favourite in my house from now on. Amazing! Sprinkle with salt and pepper. All that’s missing is a tiny plastic bag with some sliced up onions in it! This creamy spinach and chickpeas curry is pretty easy to make and is a filling vegan or vegetarian Indian dish. You can sub out the crushed tomatoes for tinned chopped tomatoes but it will make the curry a little soupier so I would recommend blending the chopped tomatoes before adding, and reducing the vegetable stock by half. There are a few factors that are important when it comes to cooking perfect basmati rice: And that’s it, take off the lid and fluff up the rice with a fork. And thanks for stopping by to leave such a lovely comment! This was so delicious and I completely forgot to add the coconut milk (and didn’t even realize it until I revisited this site). HI Dan, yup this can be reheated from frozen or from the fridge. Just wondering if this can be reheated if you made earlier in the day for evening meal? Hi Hannah, you’ll see that in the post I say the recipe makes four large servings or six small ones IF served with rice, naan, and kachumber. Next time I’ll only put it a couple tablespoons of tomato puree. I’d also hazard a fourth one which is that this is not a dry curry – it is supposed to have plenty of sauce for the rice to soak up, as many Indian curries in India do which have a “gravy” – It should still look like the process photos though. Yum. I haven’t tried freezing them, but the texture of potatoes can be altered by freezing, so do this with caution. I made a few modifications as it was time to use up pantry/garden veggies. 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