Chickpea and tumeric curry

all details

Fresh tumeric, the not-so-mellow yellow, adds colour and an earthy, lightly bitter, peppery flavour to meat, rice and egg dishes and infusions. It's also great for those with aching joints.

Chickpea and turmeric curry: Serve with a drizzle of yoghurt and a bowl of steamed rice.
Chickpea and turmeric curry: Serve with a drizzle of yoghurt and a bowl of steamed rice. Photo: Steven Siewert

Ingredients

1 onion, finely diced

2 tbsp vegetable oil

2 garlic cloves, grated

1 tbsp grated ginger

2 small turmeric roots,

peeled and grated

2 cinnamon sticks

1 tbsp ground cumin

1 tbsp ground coriander

Pinch of cayenne

1 tsp ground turmeric

600g canned chopped tomatoes

400g canned chickpeas, drained

500ml vegetable stock or water

100g baby spinach, washed

Method

1. Heat oil in a fry pan over medium heat, and add onion, garlic, ginger and fresh turmeric. Fry for five minutes without browning.

2. Add cinnamon, cumin, coriander, cayenne, ground turmeric, tomatoes, chickpeas, stock, sea salt and pepper to the fry pan and simmer for 10 to 15 minutes.

3. Taste for spicing and seasoning then add the spinach, folding it through gently as it wilts, and serve with a drizzle of yoghurt* and a bowl of steamed rice.

* Omit for vegan

 

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  • Main Ingredients - Chickpeas, Tomato
  • Cuisine - Indian
  • Course - Lunch, Dinner
  • Occasion - Midweek dinner

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