Meatless Monday: Chana Masala (Chickpea Curry)

Meatless Monday - Chickpea and Spinach Curry

Serves 2 (but can be easily doubled)

This is a recipe I converted from the Asian BBC Good Food Magazine that I picked up in Singapore. If the Thermomix Chickpea Curry and the Spinach and Chickpea Curry had a curry baby, this would be it! It’s really simple, really healthy and really delicious. Even better, I’ve included the Thermomix conversion and the regular recipe, so there’s no need for anyone not to get their curry on! 

Ingredients

1 x 400g tin chickpeas
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1/2 red chilli
1 cm piece of fresh ginger, cut into 2 chunks
20g oil
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 tin plum tomatoes
juice 1/2 lemon
150g baby spinach leaves

How to: Thermomix

    1. Rinse and drain the chickpeas.
    2. Chop the onions, garlic, ginger  and chilli for 3 seconds  on speed 7. Scrape down the sides of the bowl with the spatula. Add the oil and cumin seeds, and saute for 8 minutes at 100C on speed 2.
    3. Add the turmeric, paprika, garam masala and tomatoes. Cook for 8 minutes at 100C on speed 2.
    4. Add the chickpeas and cook for 8 minutes at 100C on speed soft on Reverse Speed.
    5. Add the lemon juice and half the spinach leaves to TM bowl and cook on reverse speed 1 for 3 minutes. Put the remainder of the spinach leaves in thermoserver.
    6. Place curry into thermoserver.
    7. Serve with rice or rotis.

How to: On the Stove

    1. Rinse and drain the chickpeas. Finely chop the onions, garlic, ginger  and chilli.
    2. Dry fry the cumin seeds for 1 minute, stirring often, while they pop. Set aside.
    3. Heat the oil in the same pan, and add the onion, ginger, garlic and chilli and saute on a medium heat for about 3 minutes. Reduce the heat, add the spices and cook for 2 minutes more. Add the tomatoes and keep stirring to break them up into bite size chunks. Add the chickpeas and 200ml water.
    4. Bring to the boil, simmer for 10 minutes and then stir in the lemon juice and spinach. Let the spinach wilt and then r>remove from the pan and the heat.
    5. Serve with rice or rotis.

Other info

Prep and cooking time: 25 minutes

TIP! The flavours get better as the curry cools, so for a fuller flavour, make a day ahead or earlier in the day and reheat prior to serving.  The curry can also be frozen at step 4.

If doubling the quantities in the Thermomix, just increase all the cooking times by 2 minutes.