Hi, Ray here with another Curry Focus recipe review.
I chose the Chickpea and Spinach curry as being an easy and delicious recipe to try out.
I had everything in the house except for the can of chickpeas, spinach and the ginger root. I can’t believe how much ginger I get through nowadays – it goes into nearly every curry recipe that I try and it adds a stunning flavor. I actually had more than enough dried chickpeas for the recipe but had chosen the recipe too late to soak the chickpeas for the curry.
I did all of the peeling and chopping before starting to cook, as I usually do I find that this makes the cooking pretty straightforward and gives me time to make notes for the reviews.
I heated the oil in a large frying pan and then in went the onion, garlic and ginger.
When the onion was cooked, I added the potato and cumin seeds and stir-fried for 2 minutes.
Then the spinach, tomatoes, chickpeas and water went into the frying pan.
The original recipe that was submitted didn’t include any water. But I found that the curry became very dry and very quickly. I added the water to the recipe otherwise the potato would never have cooked (I don’t like eating raw potato). So I added the 2 cups of water pretty early on and it reduced out of the curry.
I had some basmati rice cooking whilst the main cooking phase was underway.
At the end, I added the garam masala and chopped cilantro and quickly heated up a couple of paratha (that I grabbed from my local Indian store) whilst this final 2 minutes of cooking was happening.
The curry was served on the basmati rice with the paratha served on the side.
This was a superb curry. All of the diners were full of praise for the flavors. And it wasn’t too (spicy) hot for anyone.
The curry scored an impressive rating of 8 out of 10.
And with all of those vegetables, and only a small amount of oil, it must be a pretty healthy curry, as well being very tasty. Why not try cooking it yourself?
