This recipe works well as a simple, nutritious spinach and chickpea curry, but adding those roasted, cinnamon-spiced vegetables gives it a little extra something that adds a touch of warmth and wintry delight to those cold winter nights.
This recipe has been adapted from: Coker, C. and Montgomery, J. The Store Cupboard Vegetarian, pg. 107.
For the roasted vegetables: (these vegetables do work particularly well, but whatever you have, whatever you like, why not toss it in?)
1 sweet potato, peeled and chopped into chunks
1 aubergine, chopped into even chunks
1 tsp cinnamon
salt and pepper
For the curry:
1 tsp mustard seeds (I used black mustard seeds as these are the ones I have but white ones are just as perfect)
1 inch piece of fresh ginger, peeled and grated, or 1 inch cube of frozen ginger (most supermarkets sell these handy little packets of cubes of frozen ginger that are perfect for curries)
3+ cloves of garlic
2 red chillies (add more or less according to taste -remember that the smaller the chilli the spicier it tends to be)
2 tsp garam masala
2 tsp sugar
1 x 400g tin of chopped tomatoes
1 x 400g tin of chickpeas
100-200g spinach (I used about 150g)
juice of 1 lime (optional)
salt and pepper
1. If you are including the roasted vegetables, put your chopped chunks of sweet potato/aubergine on a tray and drizzle with oil, season with salt and pepper and sprinkle with a generous teaspoon of cinnamon. Place in an oven, pre-heated to 180˚c, and roast for about 40 minutes until cooked, checking every 10 minutes or so and giving them a quick stir.
2. To begin the curry, heat your oil in a large saucepan. Once it’s hot, add the mustard seeds and cover with a lid, letting them cook for a minute or two until they start to pop.
3. Add the chopped onion, garlic, chillies and ginger and fry for a few minutes to soften.
4. Mix in the garam masala and sugar and fry for a further 5 minutes, adding a little water if necessary.
5. Add in the chopped tomatoes, drained chickpeas and lime juice and cook on a low heat for 15-20 minutes.
6. Stir in your roasted vegetables and cook for another 10 minutes, adding some more water as the cooking process likes to reduce the amount of liquid.
7. Finally stir in the fresh spinach and serve with rice, naan bread, whatever you like, and enjoy!
This curry is also perfect for freezing in little bags and defrosting for a quick, healthy, yummy meal 🙂