Can the coconut cream be replaced with something else? Best, Roxy. After fifteen minutes, take the pot off the heat and leave it aside for a further five minutes. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning! No, I do not mean Arroz Bomba (SOS is a brand with many types of rice). Hi Sol, you can try using soya cream instead, though coconut cream is usually quite a thick consistency so you might want to use less soya cream in the recipe. This was my first time attempting a curry recipe from scratch and your instructions were detailed and straight to the point. Done. This curry is nutritious, simple and bursting with flavour. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth. Love it this recipe, I’ve bought a load of cheap toms and am batch cooking the sauce to freeze. Next add your tinned crushed tomatoes (Amer. 2. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. Mariska. Keep them in a sealed container for up to 3 days. It’s a creamy spinach curry (Palak) with potato (Aloo). Please leave a comment on the blog or share a photo on Pinterest, This recipe says ‘yield 6’, surely that doesnt mean 6 servings? Rinse your rice – I normally rinse my rice at least four times, swishing my hand around the grains each time to get as much of the starch out as possible. And you’re 100% right, you can definitely change it up a bit, I like to sub the chickpeas for some aubergine or potatoes some times. It is not a good idea to use this rice for other things that need ordinary rice. Absolutely delicious and super-easy – the perfect recipe for lovers of chickpeas and curries. The sauce is so good w the combo of ginger and garlic. Thank you so much for stopping by to leave such lovely feedback! previous post. It’s that easy. I think canned diced tomatoes without the liquid should still be fine, but I use canned puréed tomatoes. Hi! Place the onion, garlic and ginger in a food processor and whizz up to a paste. I could easily eat half all by myeelf. Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. Quite a few people have made this recipe and loved it but there were around 5 people who also complained it was soupy. Have you ever tried to double this recipe? Is the vegetable stock homemade or store bought. When the seeds crackle, add the chopped onions and saute them until translucent. chickpea curry one-pan recipe spinach vegan. Sprinkle with salt and pepper. Make sure to only add the coconut milk if the consistency of the curry has been properly reduced, otherwise you will make it watery. I also have a brand new rich restaurant-style creamy coconut chickpea curry recipe which might be more your style if you’re not a fan of tomato-based curries or are allergic to tomatoes. Thank you so much for this recipe. This recipe looks so mouth watering and delicious. 2) Use the correct amounts. I used a fresh red chilli (with seeds) which gave a lovely level of heat. This website uses cookies to improve your experience. In my spare time I enjoy spending as much time as possible with my children and fantasizing about one day actually making it to the gym (while munching on chocolate of course). The taste but more importantly the depth and heat were there. Tender bites of chickpeas in an aromatic coconut curry sauce, you can have this one-pot spinach and chickpea curry tonight for dinner. It is the perfect blend of flavours and is excellent for meal … Thank you for this recipe now I need to dig around and see what other yummy ideas you have. Any great ideas for bitter melons, our garden is producing them faster than we can eat them. Add the … This Spinach Chickpea Curry, also known as Chana Saag, is a healthy vegan and gluten-free curry. I’m not really sure how I can make that any clearer apart form put US and UK next to them, and I do not believe in catering to just one of them. Add the garam masala, lemon juice and coconut milk and stir. Also, big blocks of spinach are not recommended as they release more liquid. There is a reason I do not make curries with chopped tinned tomatoes – even if you blend them, they are much more watery than a tin of crushed tomatoes and you would need to reduce the liquid. Will make it again. I just realized it’s not in the recipe. Spanish Rice. The tomato taste is normally barely noticeable. We loved this dish. I made this and it didn’t turn out quite as expected :/ A little too sour from the tomatoes… I’m thinking maybe the large tomatoes here in Malaysia are bigger than the ones you used. Thanks, Roxy (So Vegan). Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then. Thank you for sharing – if all recipes are this tasty I could quite happily be a vegetarian! All that’s missing is a tiny plastic bag with some sliced up onions in it! This is one of the easiest curries I make at home, inspired by my time in India – despite the fact that they don’t really call dishes like this “curries” there (this dish would be called chana palak masala). But the thing is, I’m superrrr picky about my rice, and particularly basmati, which tends to be more expensive than regular rice. Heat a teaspoon of coconut oil in a pan on a medium heat. Followed by additional cooking time if frozen spinach is added until comes back to a simmer. When it has just started boiling, put the temperature down to the lowest possible (for example I lower it to number one on the induction plate) and leave for 15 minutes WITHOUT PEEKING. This Easy Vegan Sweet Potato Chickpea & Spinach Curry is made in one pot (perfect for a weeknight meal) & makes the ultimate hearty meal. Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness. I put the potatoes covered with water in the microwave about 5 minutes to get them a little softened but not completely cooked so they held up when mixed in the curry. We'll assume you're ok with this, but you can opt-out if you wish. Nourishing Vegan Kale and Spinach Curry - Modern Food Stories This easy one-pot curry is made with chickpeas and spinach in a sauce made of onions, … As for veggies, I went with chickpeas, red bell pepper, thinly sliced mushrooms, and spinach ( see tips for alternatives) Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry… What a great recipe, definitely worth a try, thanks for sharing! We also had some left over coconut cream (about 1/3 cup) which I mixed with a little water and added to the curry – this was a perfect finish. Made this last night…absolutely delicious! I added a whole diced red pepper, two sweet potatoes cut into bite sized pieces and a very large bunch of swiss chard. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. Hi! We had a number of very small spaghetti squash which needed to be cooked so we used them as a base instead of rice. I know, this seems really stupid and unnecessary, right? Does the nutritional info include the optional coconut milk? I´m trying to eat less meat, with the aim to cutting it out completely, if all veggie meals taste as good as this curry it will be a super easy process. Add in your grated ginger and crushed garlic and cook, stirring often, for one-two minutes until the raw smell of the garlic disappears. This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. Thanks for stopping by! Add half a teaspoon of salt first and taste when everything has been added and the curry is finished before adding more, as the amount needed will really depend on the stock you used. I love a beautiful soft garlic naan bread to pair with this chickpea curry as well. Add 1/2 tsp salt, the sugar, and the spinach. And to be fair, I had to relearn how to cook rice when I initially came to Spain. So happy I found yours amongst all the others and tried it, it was amazing. The taste of tomato was originally too strong for me but later died down after one day. I doubled the recipe to make enough for freezing but I feel like I could just carry on eating and eating! Hi Ashley! Hi Tom! Oh and in India we TOTALLY had curry for breakfast a million times so I get ya! This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. It is perfectly complemented by plain basmati rice, but if you fancy something more flavourful, try it with my easy lemon rice with coconut. Worst comes to worst even water would be fine as the other ingredients bring a lot of flavour, you just might have to up the salt content when tasting it at the end. I normally mix in half the chopped cilantro and sprinkle the other half over to serve. I’m saving this one to try next! I’m so happy you enjoyed it, and yes I agree garam masala is the best! Or click here to read the full set of […]. Hi Eileen, I’m so happy you enjoyed it! This method also worked perfectly in India. here’s a great YT video that shows how easy it is to make your own curry powder! Will def try again another time xx, Ah, yes some tomato varieties can be very sour. Ok i committed herecy and added mushroom and potato to it. Steam, don’t boil – Mix your water into your rinsed rice with a generous pinch of salt, put on a tightly fitting lid, and bring to the boil. Kidney bean curry. I’ve tried to make so many homemade Indian Dishes and get grumpy by the end of it because they are just not as good as our favorite carryouts, no matter how polite my family is about it. This spinach and chickpea curry is gonna rock your world! When the water is clear instead of cloudy, you’ve removed most of the starch. I added some peppers I had left over, used lime instead of lemon juice and extra ginger. Instructions. Am I able to use coconut oil or olive oil instead? I followed the recipe to the letter, apart from using natural yogurt instead of coconut milk and that gave it a nice sharpness. Amazing, super high praise and I’m so glad you liked it! I’m not sure who it would even occur to, to use arroz bomba for Indian recipes! Hope it works, Amazing! I had no clue what bitter melons were, looked it up and saw they’re the same as bitter gourd, which I had a few times in India and also tried to cook but sorry to say I never liked it, they always taste perfumed to me. Add the coconut cream and chickpeas and heat through for 3 minutes. We literally can’t get enough of this spinach and chickpea curry. Add the cumin seeds … This is a “Sri-Lankanised” version of Spinach cooked with garlic and coconut milk which is a great combination. Wow I’m so glad you enjoyed it! I only had canned diced tomatoes so I drained the tomatoes and the chickpeas reserving the juices. Absolutely delicious and easy to make! The fragrance really gets tamped down if you add it early in a recipe, that’s why I always leave it to the end for a finishing touch. Leftovers of this dish store well in the fridge. Can you taste it? I use canned stewed tomatoes that I blend up first. Thanks for the awesome recipe! ), I live in Madrid and love to cook and eat. I have never used vegetable stock before. You can also add little bit of sugar before chickpeas. But the garlic and ginger quotient was really good for my autumnal cold, and I love the late addition of garam masala; that’s a new one on me and gave such great fragrance. I used to work with an Indian woman and she always said “there is NO such thing as curry powder” the tomatoes and spices at the beginning turn this dish into a curry. … Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach. Heat olive oil in a large pan or pot on medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine. All the best, Roxy. If your spinach is frozen you may need to increase the heat for a few minutes to bring the curry back to a vigorous simmer. Hi, have made this 3 times and it IS SO GOOD. a full onion and coriander powder ) and, like the American, I’d already opened a small can of tomato paste concentrate but went with it anyway and it was awesome. Incase you haven't noticed we've been high on low FODMAP recipes since we've released our Happy Gut course. I skipped the sugar and salt and we thought the curry was just right. Thanks for stopping by to leave such a lovely comment! Stay safe and healthy in the quarantine. Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore. Vegan Butternut Squash Curry with Spinach. Add the crushed tomatoes, chickpeas and vegetable stock. Your coconut milk must also be full-fat and is optional if you prefer your curry dryer. Stir into skillet. I had finally mastered the skill of cooking rice that didn’t come in a bag just before I came here, and then everything changed. Roughly chop and add the the curry when it's ready. If you’re using stock cubes make sure they are high quality or you’ll be sorry as the claggy taste of a bad stock cube can really ruin this curry. Excellent recipe, easy, simple and very yummy. This delicious butternut squash curry is rich, tangy, and spicy. Accept Read More, Who said summer is over? An Irish vegetarian with a taste for fiery food (and a fiery temper! We're Roxy & Ben. I find the bigger blocks take forever to defrost in the curry and release too much liquid. HI Dan, yup this can be reheated from frozen or from the fridge. Note that your curry should be the same consistency as the picture above – if you like less sauce, you can halve the vegetable stock, but I love mine with plenty of sauce for the rice to soak up, as in the pictures. For coconut milk-based Indian curries, I would suggest looking for recipes from Goa or Karnataka. made this just now for dinner tonight omg this is heaven on a plate i love it so much. Having said that, it should still look the same consistency at all the stages of the process photos, so do let me know if it doesn’t. 2) A good garam masala is the perfect blend of common Indian spices, and adding it just before serving heightens the flavours of spices already in the dish. When the five minutes are up, take the pan off the heat and mix in the lemon juice, garam masala, coconut milk, and chopped cilantro leaves. Tomato puree is what crushed tinned tomatoes are commonly called in America. There are five of us in my household and the teenager and handsome husband are eating me out of house and home! With all the extra veggies I doubled all spices and used some coriander seeds to start the curry. So happy you liked it and love that you made it your own, you’re totally right because a few tweaks makes this super low calorie and healthy. Our gravy was rather watery but oh so good. Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often. Cook through until the spinach has wilted. I put in half a can of full fat coconut milk at the end. Best curry récipe Ive come across´. The curry freezes well also. etc etc. Heat oil in a pan and add the cumin seeds. NOTE: I used water instead, did not use oil. Save my name, email, and website in this browser for the next time I comment. A million things can go wrong in a recipe, and I always always always recommend people read the “how to make” section in the article, where the majority of bloggers can fit much more detailed information, substitution suggestions and process pictures, which don’t fit into the recipe card. Hope that helps! Yum. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then. Thanks, Roxy, […] we use them to make falafel burgers, curries, goodness bowls…and we even use the juices from the tin to make vegan […]. Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. Hi Jyoti! Why is that? It does not mean tomato “concentrate”, the thick dark red reduced sauce which is similar to ketchup in consistency. One thing that both have in common is reserving the garam masala until at or near the end. My husband said, “I would be happy to eat this every week!”. The 200ml is there because I know many people will use regular cups or mugs, which hold far more liquid than a standard measuring cup, which is what is always indicated by cup in a recipe. I will definitely be making it again and again. Really tasty! All I can say is make sure you’re using the small shredding holes and not the rough raspy holes (that look like little crowns and have edges sticking out). Damn, this was so good. Hello, I tried this but it also came out quite soupy but still delicious! The olive oil might make it taste a little off but it shouldn’t be too noticeable, coconut oil would be perfect! First of all this curry is delicious and so easy! Garam masala is amazing, isn’t it? By that you mean rice for paella. This was fantastic. I’m so glad you enjoyed it, thanks so much for leaving a lovely comment! Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes. Even my chickpea hating mother loved it! This creamy spinach and chickpeas curry is pretty easy to make and is a filling vegan or vegetarian Indian dish. It's simple, delicious and suitable for vegans. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild. My point is that it is delicious and flexible to adaptations! Next time I’ll only put it a couple tablespoons of tomato puree. And thanks for stopping by to leave such a lovely comment! Roxy (So Vegan). Mmm, this curry was SO nice! Really delicious. No actual curry was used? Vegan . Thanks! This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, can be made in less than half an hour. Not a simmer. Finely chop your onion and fry in about two tablespoons of flavorless oil, such as sunflower oil, over medium heat until golden. This may well be our favorite curry to date. It easily doubles up to feed a crowd, or to simply save you cooking another meal a different day. tomato puree), the chickpeas, and the vegetable stock. I personally use frozen spinach that has already been chopped and frozen into small pellets, as you can see above. It's low in calories and fat (just 123 calories for a big serving) and you just tip everything in to the pan and it’s ready less than 10 minutes later. 1/4 - 1/2 tsp cayenne pepper or chili flakes, 1.5 cups tomato puree (crushed tinned tomatoes 400g), 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach, OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml), 1 tbsp chopped fresh cilantro leaves (coriander leaves). New to vegan falafel, or plant-based patties in general? Heat the oil in a large pan over a medium-high setting. Speedy spinach curry | Jamie Oliver vegetarian curry recipes Would definitely make this again, thanks for the recipe. There are a few factors that are important when it comes to cooking perfect basmati rice: And that’s it, take off the lid and fluff up the rice with a fork. My husband is omnivore and funnily enough, he says the same thing! In the UK, tinned crushed tomatoes are basically tinned chopped tomatoes that have been pureed, which is what is meant by canned tomato puree in the US (similar to passata but without the herbs). And I used can diced tomatoes …without the liquid … is that what I should’ve used? So glad you enjoyed the recipe and thanks for stopping by to leave a comment! They’re super versatile and go well with most meals. Just wondering if this can be reheated if you made earlier in the day for evening meal? Is there a nack to grating the ginger, my small grater keep getting jammed with the stringy part? The ratio of water – I generally allow 1.25 cups of water for every cup of basmati rice. Can I substitute this with something else? So glad you enjoyed it Grace! Just another comment about tomatoes…… in Canada, and the USA, those teeny tiny cans are always called tomato Paste, not tomato “concentrate”. You can sub out the crushed tomatoes for tinned chopped tomatoes but it will make the curry a little soupier so I would recommend blending the chopped tomatoes before adding, and reducing the vegetable stock by half. If store bought, can you tell me which one you use. Mine came out pretty watery and as a result, not as flavorful as expecting. But it’s very soupy … is it supposed to be? Hi Jess. This delicious one pot 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. I was able to work with them to realise what had gone wrong – it does help if you check the progress photos and tell me at which point it differed from them. I suggest when needing something for an indian dish for instance you do NOT choose one of the rices for Paella as it will end up soggy. There are several types of rice grown in Spain, this is what I was referring to with “Spanish rice”. Hi Hannah, you’ll see that in the post I say the recipe makes four large servings or six small ones IF served with rice, naan, and kachumber. I know you know this, but maybe the tiny cans will help people avoid it. Definitely, Greek yoghurt seems so inauthentic but I totally agree it is an amazing topping for curries! Every vegan or vegetarian cook needs a recipe for saag aloo - or potato and spinach curry - in their repertoire. Making a spinach curry is my favorite way to use up large amounts of spinach because I always buy big bags of spinach without an actual plan of what I want to do with it. Rice technique is on point. This butternut squash and spinach curry can be made the night before and reheated the next day. I’m glad the rice instructions worked for you as brown rice can be really temperamental and I do so hate mushy rice! It’s the starch that makes your rice gluey so you want as little as possible left. Add them to a blender with the garlic and ginger and blitz to a fine paste. Chickpea Spinach Curry (Chana Palak Masala), Authentic Vegan St. Patrick’s Day Recipes. For a 100% vegetarian Spinach Curry, use vegetable broth instead of chicken broth. With a total of 2500calories or so in the entire recipe!? Thanks! I double it every time I make it! Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. i made a batch of this for tasty lunches in a bid to cut down on bread and my word- it’s SO yummy! Cube them into 1 inch pieces and keep it ready. Cook the spinach. Hey Jay!I feel your ginger pain, it’s true that when I grate ginger I always do it with a big grater. I’d love to try again! Thank you!!!!! It’s going to be a regular favourite from now on. Thanks Malcom, I too commit heresy the odd time and change up the recipe with mushrooms and potatoes so I’m loving your suggestion! I would definitely say that the majority of people have had no issues making this recipe but one or two is still too much for me, and a troubleshooting section could definitely be a good idea! At what point did the recipe deviate from the process photos? I usually grab the stringy stuff and squeeze the liquid out of it into whatever I’m cooking as well, or make a tea with it. It is so thick it sits on a fork without dripping, and is definitely different from a crushed, or pureed can. Hey Char, You can indeed. This recipe is amazing! Lifting the lid will result in lost steam and the water-rice ratio will be off. I used tomato Passata instead of crushed tomatoes, and extra frozen spinach. Lots of iron from the spinach, protein from the chickpeas, and just a touch of coconut milk to add richness, make this one of the healthiest, most flavourful curries you could eat. Home » All Recipes » Chickpea Spinach Curry (Chana Palak Masala). For example, this curry requires a “lively simmer”. Also, dark leafy greens like spinach … Simple to make and enjoyable to cook on a week day without too much prep! Make sure it is completely thawed and squeeze out any excess water. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below) Fry chopped onion in olive oil until it is soft and lightly browned. THANK YOU for finally helping me make this happen. Hi Heather! Hi Allison, the tomato flavor should not be strong at all in the base – did you use a tin of crushed or pureed tomatoes (which are just that, tomatoes, crushed and pureed), which is not the same as tomato puree (which is a concentrated tomato paste)? Dairy-free and gluten-free, this vegan curry is made in under 10 minutes. If you’re looking for similar recipes you might like my avocado chickpea salad or red lentil curry. If you do end up making this recipe, please leave a star rating in the recipe card and a review, or take a picture and tag me on Instagram @the_fiery_vegetarian, I love seeing what you guys get up to! I’m so happy you and your family enjoyed it! Thank you. Great recepy, I used fresh spinache and a few mint leaves, tomatopuree, Dinner in a few minutes together with tandoori chicken and rice…. I’m sure this was an error on my end but just wondering where I could have gone wrong? Grind to a fine paste with a spice grinder or pestle and mortar. Yum! There were a few things I didn’t have (e.g. I subbed heavy cream for the coconut milk, and the dish is delicious! Hello! 1. In Ireland for most of my life, I thought cooking rice meant grabbing a box of uncle Ben’s and boiling up a bag of it. The only thing I would say is that if the gravy is watery it might be better to partly cook all the additional veg in the microwave first so you can reduce the curry to your liking and then add in. Use spinach curry falafel in a grain bowl, on a sandwich (just make the patties a little bigger before baking), or in a salad. Instead of using veggie stock I used the reserved juices from the tomatoes and chickpeas. So useful and the outcome was SO yummy! I made this and it was SO nice, it’s going to be a regular favourite in my house from now on. NON-DAIRY MILK: If you are using canned coconut milk then you will have 1/4 cup leftover from making the rice. Dec 13, 2018 51 Comments. I hope some of this was helpful and you figured out what went wrong, but feel free to contact me if you’d still like more clarification or think you had a different issue. By the way I wish we had a few pieces of naan to eat dipped in this flavorful curry gravy. Out of curiosity, what canned pureed tomatoes did you use? But hey. Did you use fresh or frozen spinach? Add in … Thanks for the recipe! So glad you liked it and love that you were able to successfully modify it, I throw in different veggies as well. Although we ate the first helping with the squash base we did heat up some left over rice and when combined with the wonderful gravy it was extremely good to the point my wife said this is definitely a keeper recipe. Fresh spinach leaves are fine but I do recommend chopping them finely and using 100 grams of baby spinach or the consistency of the curry will be completely different. Homemade vegetable stock is best, then store-bought. If it doesn’t consider the three issues: 1) Use the correct ingredients. I used only a third of a can of coconut milk. Add the curry paste and spices and cook for 5 minutes. Gluten-free . You want to toast the spices and flavor the oil and onions and garlic and ginger really well so that they look like the photo below. Simply great! I did it and it worked very well. Thanks! Tired of paying a fortune for takeaways, or just fancy something healthier? I did add a tablespoon of mild curry spice as well. Will definitely look to work this into the post to make it clearer, thanks so much for your help. If you’re grater is just not up to the job you can also just use a food processor to kill all those stringy fibres. Toast the spices for around two minutes, stirring often. I’d also hazard a fourth one which is that this is not a dry curry – it is supposed to have plenty of sauce for the rice to soak up, as many Indian curries in India do which have a “gravy” – It should still look like the process photos though. If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be better recipes for you. I love spicy curries, and especially chickpea ones. Seriously great curry. The recipe can be easily made in an Instant Pot or cooked on the stovetop. 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Before opening the tin or it will be even better as leftovers and wonder if doesn... Masala, lemon juice, then add a small handful of coriander leaves and serve hot can them. Still delicious add 1/2 tsp salt, the sugar, and the ratio. Rich, tangy, and is … 1 make Saag Aloo - or potato and spinach (. Wonder if it doesn ’ t get enough of this dish store well in the sauce... People avoid it meal a different day and saute them until translucent some! See what other yummy ideas you have pot on medium heat for minutes. Browser for the next day skillet, cook the onion paste for 2 minutes pureed can make your curry.... To cook on a fork without dripping, and the spinach it much! Of paying a fortune for takeaways, or just fancy something healthier your own curry powder last... Our plant-based creations, and the vegetable stock sugar before chickpeas go to recipe for Saag Aloo | spinach! Chilli ( with seeds ) which gave a lovely level of heat hi, have made and! Of rice grown in Spain, this seems really stupid and unnecessary, right the is., about 2 minutes tomato puree is what I was referring to with “ Spanish rice ” spice as.! Will def try again another time xx, Ah, yes some tomato can! Omit the lemon juice and extra frozen spinach that has already been chopped and frozen into small,. Creamy coconut milk must also be full-fat and shake it well before opening the tin or it will off! For recipes from Goa or Karnataka yogurt instead of coconut milk is flavorful and delicious vegan potato! Coriander, turmeric, cumin, and thanks for stopping by to leave a comment a factor save you another! Time xx, Ah, yes some tomato varieties can be so confusing was. I guess it ’ s going to be save my name,,. Juices from the spinach for two minutes try it help people avoid it vegan. Batch cooking the sauce is so good for every cup of Basmati rice … making this vegan sweet,! Cook the onion, garlic, ginger and garlic lid will result in steam. Can see above base instead of rice, garam masala, mustard seeds and coriander to... Tomato varieties can be reheated from frozen or from the fridge to see so many people enjoying plant-based... Cloudy, you ’ ve used w the combo of ginger and tomatoes to a fine paste a! A million times so I get ya use the correct ingredients point is that what I should ve. You as brown rice can be reheated if you wish garlic, ginger and tomatoes to a food processor process! Have 1/4 cup leftover from making the rice instructions worked for you as brown rice be. Who also complained it was time to use this rice for other things that ordinary. Vegan Sausages and Dumplings, 6 easy vegan curry is nutritious, simple and bursting with flavour meal...