Posts Tagged ‘Yoghurt’

My trusty chickpea and spinach curry with Tahini yoghurt

October 25, 2010

Chickpea and spinach curry

I must have cooked this curry a thousand times. It’s fab – I suppose it is more like a stew than a curry as it is not very curry-y. It’s one of those “I don’t really have much time but I want something healthy and hearty for dinner” meals. This has been cooked for many of my friends as a last-minute meal and they loved it.

Ingredients (serves 4)

Chickpea curry

2 tins of chickpeas
2 table spoons of cumin powder
2 red onions
6 – 8 cloves of garlic
1 kg ripe tomatoes (ideally roma/egg tomatoes not not essential)
200 grams baby spinach
Salt and pepper

Tahini and Yoghurt sauce

2 tbsp Hulled tahini
1 cup Greek yogurt

Method

Onion and garlic

Finely dice onions and finely chop garlic. Add to heavy based pan with a hearty glug of olive oil and a large pinch of sea salt.

Saute onions and garlic

Saute onions and garlic on a low/medium heat until soft and sweet. Add cumin and cook spice until fragrant making sure that the spice does not burn – this should only take a couple of minutes.

Add diced fresh tomatoes

Dice the tomatoes and add to the pot.

Simmer on a medium heat for 20 – 25 mins until tomatoes have fully broken down and has become “saucy” if you know what I mean. You may need to add a little bit of water if you feel that it is getting too thick.

Add chickpeas

Add drained and rinsed chickpeas and simmer for a further 10 – 15 mins until chickpeas are nice and soft. The tinned ones tend to be a little bit firm.

Add baby spinach

Add the baby spinach and stir through – season with salt and pepper to taste. N.B. You will need quite a bit of salt.

Spinach and chickpea curry

Mix the yogurt with the tahini, you can add a little lemon juice and some seasoning if you wish but you don’t really need to.

Serve chickpea curry with brown rice and tahini and yogurt sauce – I sometimes sprinkle the top with oven roasted unsalted cashews and a drizzle of peppery olive oil.

**** Please note the photo of the curry has plain yoghurt on it not the yoghurt and tahini sauce – I ran out of tahini. It’s really worth making though and just to let you know tahini is packed full of calcium and is really really good for you.

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