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Spinach and Chickpea Curry
- Serves
4
- Difficulty
Easy
- Ready in
30 min
By Nisha Katona
Published 2021
It is these kind of lob-in-a-pan-and-make-magic dishes that are packed with flavour and yet can be conjured up in minutes from sleeping ingredients that I find particularly satisfying. This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice.
Ingredients
Method
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A tasty vegan/vegetarian meal that comes together in no time. I think there's a typo in the quantity of garam masala and it should say 2 tsp, not tbsp. I have never seen a recipe that called for 2 tbsp, so I started with 1, and it was more than enough.
I have a feeling 2 tbsp garam masala was intentional - that's what appears in the print book and Mowgli dishes are noted for their bold flavours - but certainly this is easily adaptable/adjustable to taste…
We contacted the author and they confirm that the recipe is correct as printed (2 tbsp of garam masala). But of course if that is too intense you can always tone it down a little.
Really quick and easy dish. Odd quantities, I could only find a 400ml can of coconut cream which I now have 4/5th of leftover.
With leftover coconut milk, if you freeze it in an ice cube tray, you then have it handy if you ever need just a fraction of a can in a future recipe…