Sri Lankan chickpea and spinach curry
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 people as a side dish, two as a main course
- Category: Side dish
- Cuisine: Sri Lankan
Ingredients
- 3 tbs vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 10 curry leaves (fresh)
- 1 dried red chilli crushed
- 1 yellow onion, sliced
- 2 cloves of garlic, crushed
- 1/2 inch of ginger
- 1 tin 400g chickpeas, washed and drained
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 400g tin of crushed tomatoes
- Salt and pepper
- 100g baby spinach
Instructions
- On a medium heat, heat the oil in a large frying pan, before adding the cumin, mustard seeds, curry leaves and dried chilli
- When the seeds start to pop add the onion, garlic and ginger, gently stir allowing the onions to soften and become transparent for around seven to ten minutes.
- Add the washed and drained chickpeas, stirring them into the onion, garlic and ginger
- Now add the garam masala, paprika turmeric making sure the chickpeas are fully coated with the spices
- Pour in the crushed tomatoes and mix fully into the chickpeas, season with salt and pepper
- Cover the frying pan with a lid, transfer the pan to low heat and simmer for around 15 minutes (keep an eye on the pan, if the curry appears to dry out – add a little water)
- Take the lid off the frying pan and add the spinach folding the leaves into the curry, let the curry cook for around another 5 minutes or until the spinach leaves are wilted
- Serve immediately with rice
- This curry would work well with lamb, why not try it with my lamb curry with tamarind and coconut
Find it online: https://tootingmama.com/sri-lankan-chickpea-and-spinach-curry/