Chick Pea & Spinach Curry

Delicious chick pea curry with spinach and boiled egg

This recipe is really easy. It uses mostly store cupboard ingredients and involves little to no peeling and chopping, making it a perfect dish for when you are in a hurry or a mid-week dinner. It does call for fresh ginger and garlic, but you can substitute both for a tbsp of dried/powder and you can use frozen spinach instead of fresh (or leave it out completely!) The quantities here, makes a nice big curry, which should serve 4-6 people. It freezes well, so you can pop some portions in the freezer for another time. Great with another curry or just white plain white rice. You can also half everything apart from the eggs to serve 2. If you have more time, or want to use dried chick peas rather than tinned, then check out my other chick pea curry recipe here: Chick Pea Curry

INGREEDIENTS

• 2 eggs

• 2 tbsp olive oil

• 2 tsp cumin seeds

• 2 tsp black mustard seeds

• 2 tbsp mild curry powder

• 4-6 cloves of garlic, crushed

• 1 chunk of ginger, peeled and grated

• x400g tins chopped tomatoes

• x400g tin chickpeas, drained and rinsed

• Half a lemon, juiced

• 100ml water

• 300g spinach

METHOD

• Boil the eggs to your liking (6-8 minutes for a nice hard boiled egg) and put in cold water for later

• Heat the oil in a large pan

• Add the cumin seeds, black mustard seeds and curry powder and fry on a medium heat until fragrant (about 1 minute) Stir it, to make sure it does not burn!

• Add the garlic and ginger and fry for another minute

• Add the tomatoes, chickpeas, lemon juice and water and give it a good stir

• Cook over a high heat for 8 minutes, stirring often. It should reduce and become thicker

• Add the spinach and let the leaves wilt for a minute or two

• Season with a tsp of salt and lots of fresh black pepper and peel the eggs

Lovely served with white rice or lentil curry as part of a larger spread. You can mix it up too, chucking in any leftover or fresh veg you like to make interesting variations or leave out the egg to make it vegan...

Enjoy! Joseph