I've been on a curry tear lately. Better than restaurant taste.
Coconut Chickpea Spinach Curry
My 9 year old son ate 3 bowls and gave me compliments. Who says kids don't eat their vegetables?
BASE
- 1 onion, chopped (1 cup)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tomatoes, chopped
MAIN
- 3 cups chickpeas
- 2 cups curry spinach
WHOLE SPICE
2 tsp corriander
2 cloves
2 cardamom pods
1/4 tsp black peppercorn
1/4 inch cinnamon stick
2-4 Tbsp shredded coconut
SPICE POWDERS
2 tsp paprika
3/4 tsp turmeric
1 Tbsp fresh corriander leaves
Cut onion, garlic and ginger, putting ends and peels into small stock pot for vegetable broth.
In large stainless steel pot, brown onion, 5m. Add garlic and ginger. Add splash of vegetable broth to deglaze and cool pot, as necessary. Continue cooking total 10m. Add tomatoes.
Into medium stainless steel pot at medium low heat, toast spices, 20-30s. When seeds pop, remove to spice grinder or high speed blender. Into blender add shredded coconut. Blend spices and coconut to powder. Transfer vegetables into high speed blender with spices, and blend medium speed 30-60s. Add vegetable stock as needed to help blend.
Transfer mixture back into large stainless steel pot. Add spice powder, paprika and turmeric.
Add chickpeas. Bring to simmer on low heat, then continue simmer very low heat 10-20m.
Add spinach and continue to simmer.
Finish with fresh cilantro and optional slice of green chili.
Serve with squeeze of lime juice.
Curry Spinach
Use as base for any spinach dish.
BASE
- 1 onion
- 3-4 tsp garlic (lots of garlic)
- 1 tsp cumin
MAIN
- 1 bunch spinach
- 1/2 tsp turmeric
Finely chop spinach in food processor, chop spinach in pulses, scraping down sides. Process in batches.
Cut onion, garlic and ginger, putting ends and peels into small stock pot for vegetable broth.
In large stainless steel pot, brown onion, 5m. Add garlic and ginger. Add splash of vegetable broth to deglaze and cool pot, as necessary. Continue cooking total 10m.
Into medium stainless steel pot at medium low heat, toast spices, 20-30s. When seeds pop, add to vegetable mixture.
Add spinach to vegetables, and cook out moisture from spinach.
Remove from heat and allow to cool. Use in other dishes, such as spinach curry or coconut chickpea spinach curry.
Curry Tips
- Toast whole spices (no oil)
- Blend whole spices in spice grinder or high speed blender (fresh).
- Use ends and peels for vegetable broth, to deglaze and cool pan, rinse blender, add liquid with flavor (add flavor)
- Blend base vegetables (hide vegetables from kids, smooth curry)
Credits
Latifs Inspired
Coconut Chickpea Curry with Spinach
https://www.youtube.com/watch?v=z-CSOO5mAAE&t=42s
- Adapted from standard recipe.
