I have a habit of picking up the vegetarian recipe cards whenever we go to do a Waitrose shop. In the past vegetarian food intimidated me – I know that seems ridiculous – it’s just we were brought up in a meat and two veg world. The Waitrose recipe cards made vegetarian food simple, appealing and delicious.
I found this one in my collection, marked April 2018, and realized that although we have tried many chickpea curries, we had not followed this recipe before. So, I realized it was time to give it a try.
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp grated fresh root ginger
1 large tomato, roughly chopped
1 tbsp tomato purée
1 red chilli, halved
2 tsp garam masala, plus extra to serve
1 tsp fenugreek seeds
400g can chick peas, drained and rinsed
235g pack ready washed spinach
Squeeze lemon juice
2 garlic and coriander naan bread, to serve
First of all, heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and fry for 8 minutes until light golden brown. (If you are eagle-eyed, you may notice that I accidentally threw the garlic with the onion straight away.)
Next, add the garlic, ginger, tomato, tomato purée, chilli, spices and chick peas, then fry for two minutes more. Add 3 tbsp water and cook for another two minutes. (You may also notice I misunderstood the recipe, using half of a red chilli and finely chopping it, rather than just adding two halves of a whole chilli into the mix. Lesson learnt: look at the picture they supply you with!)
Stir in the spinach, then cover and leave for 3 minutes to wilt. Uncover, add a squeeze of lemon and stir everything together.
Now the original recipe I followed said to remove the curry from the heat at this point and add in natural yoghurt. I am sure that would have been delicious…
However, we had finished the yoghurt at breakfast time, so we decided adding a generous helping of hummus and sprinkling the entire dish with garam masala would do very nicely instead. We followed the serving suggestion and served the curry on top of garlic and coriander naan breads.