1/1 Photo of Spinach and Chickpea Curry
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- 3 tablespoons vegetable oil
- 2 garlic cloves
- 1 onion, roughly chopped
- 2 tablespoons medium indian curry paste
- 1 tablespoon black mustard seeds
- 1 lb potato, cut into small cubes
- 1 lb frozen leaf spinach, thawed
- 1 (14 ounce) can chickpeas, drained
- 8 ounces paneer cheese, cubed (can substitute halloumi cheese)
- 1 tablespoon lime juice
- salt and pepper
- fresh cilantro, to garnish
- 1In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
- 2Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
- 3Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
- 4Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
- 5While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
- 6Add the chickpeas and spinach to the potato mixture.
- 7Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- 8It may be necessary to add a splash more water, but take care the mixture does not become too wet.
- 9Stir in the paneer cheese and lime juice, and heat through gently.
- 10Season with salt and pepper to taste, and serve garnished with chopped cilantro.
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Nutritional Facts for Spinach and Chickpea Curry
Serving Size: 1 (249 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 362.3
- Calories from Fat 119
- Total Fat 13.3 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 423.0 mg
- Total Carbohydrate 52.1 g
- Dietary Fiber 11.2 g
- Sugars 3.3 g
- Protein 12.8 g
The following items or measurements are not included: