Made a very tasty curry last week. Healthy and veggie. Here is the recipe!
Ingredients (serves 2)
- Whole spices: 1 tbsp. coriander seeds, 1 tbsp. cumin seeds, 1 tbsp. dried (birds-eye) chili peppers, 2 cloves, 6 cardemom seeds, touch of mace (optional), a few curry leaves (optional)
- Butter (real)
- Two onions, chopped
- Tin of chopped tomatoes (400ml)
- Half a garlic, chopped
- Tin of chickpeas (400g)
- 100 ml. of yoghurt
- 200 grams of washed fresh spinach
- Gently roast the coriander, cumin and chilies in a skillet on low fire. They are done when they become aromatic – but be sure to not overroast them, you’ll mostly get bitter tones out of them then. Cumin seeds tend to need a shorter time to toast so I add them a bit later. When done, grind them all up finely in a mortar and set aside. Put it through a sieve as needed to remove course bits.
- Chop the onions and sauté them gently in a generous amount of (real) butter for about 5-10 minutes. Low heat. I use a cast iron Le Creuset round pot (love it)
- Stir in the tomatoes, remaining whole spices and chopped garlic, raise the fire a bit and make it simmer.
- Add ground spices, stir, then add chickpeas and simmer for 5 minutes.
- Lower the heat and pour in the yoghurt. Bring to a simmer. Add salt to taste.
- Stir in spinach leaves. They’ll rapidly turn deep green.
Serve with rice and enjoy!