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Simple Indian chickpea and spinach curry

Sunday March 6 2011

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


  1. 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.
  2. 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)
  3. Stir in the tomatoes, remaining whole spices and chopped garlic, raise the fire a bit and make it simmer.
  4. Add ground spices, stir, then add chickpeas and simmer for 5 minutes.
  5. Lower the heat and pour in the yoghurt. Bring to a simmer. Add salt to taste.
  6. Stir in spinach leaves. They’ll rapidly turn deep green.


Serve with rice and enjoy!


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