Chickpea and turmeric curry
Fresh turmeric, 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.
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
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
