A few months ago, I was very inspired by a friend of mine to try to be more “vegetarian”.
My reasons – for my long term health, for environmental sustainability, and hopefully to look and feel better (skin, body, and energy).
So twice a week I’ve been cooking vegetarian meals.
I made this curry in 20 minutes, using stuff I already had in the pantry and fridge. And omg it was so yummy, we practically licked our plates and pots clean.
Spinach and Chickpea Curry
Half an onion, chopped finely
2 tablespoons of oil
¼ cup of bottled curry paste
300mL of water
400g can of chickpeas, drained
1 cup of red lentils
400g can of whole tomatoes, juice drained1 big handful of fresh spinach chopped, or a 40g portion of (defrosted) chopped frozen spinach
natural yoghurt to garnish
1. Heat oil in a pan, on slow medium heat cook onions for 5-7 minutes, until very soft and golden.
2. While doing that, boil some water in another pot, and boil lentils for 10 minutes and drain.
3. Stir in curry paste ad cook for 3 minutes.
4. Add drained chickpeas, drained lentils, drained tomatoes and give it a good stir. I like to break up the whole tomatoes too. Add about 300mL of water. Turn up to medium-high heat. Cook for about 10 minutes.
5. Add chopped spinach. Stir for 1 minute.
6. Turn off heat, and serve hot with basmati rice, yoghurt and bright green vegetables.
For the curry paste, I used Pataks , which you can buy at any supermarket.
I used tikka masala flavour this time, but you can use ANY BRAND and ANY TYPE of curry paste for this recipe. I like to use balti or rogan josh curry pastes too.