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Member recipe

Spinach & Chickpea Curry

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Serves 4

Lovely vegetarian curry - if you can get your hands (or make your own) paneer Indian cheese - cube it, fry it just before the end and add it to the sauce! Really yummy!

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  • 1 bunch coriander, chopped
  • 130ml coconut milk
  • 110g dried chickpeas
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 1 large onion, diced
  • 1 large carrot, diced
  • 3 tablespoons vegetable oil
  • 3 green chillies, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • 2.5cm piece root ginger, peeled and grated
  • 75g raw cashew nuts
  • 50g ground almonds
  • 220g spinach, washed
  • A handful of freshly shelled peas (optional)
  • Salt
  • 1 lime


    1. Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
    2. Preheat the grill to medium. Toast the seeds under the grill until they release their scent. Grind with a pestle and mortar or a mill. Fry the onion and carrot in the vegetable oil for 5-7 minutes. Add the chilli, garlic, ground spices, cooked chickpeas, turmeric and ginger. Fry everything together, using a little more oil if necessary.
    3. Add the cashews and almonds, stir, then add water to barely cover. Bring to a simmer then keep on a very low heat for about 25 minutes until the almonds have thickened the curry. Add the spinach and peas (if using) and cook for 5 minutes. Season with salt and lime juice, add the coconut milk and half the coriander. Sprinkle the remaining coriander on top and serve with coconut rice and mango chutney.

Comments, questions and tips

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17th Sep, 2011
Very easy to prepare and the result is absolutely fabulous a great success at my last dinner party Well done Jo - any more up your sleeve?
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