Butter Chickpea & Spinach Curry

Dean Edwards

This delicious vegetarian curry is based on one of my favourite takeaway curries, ‘Murgh Mahkani’ however I’m replacing the traditional chicken to pack this full of chickpeas and spinach for a fakeaway treat the whole family will love. Please note you'll need a blender for this recipe.

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Ingredients

butter 50 g
onion 1 (diced)
ginger & garlic paste 1 tbsp
garam masala 1 tbsp
tandoori masala 1 tsp
tomatoes 3
cashews 60 g
tomato purée 1 tbsp
sugar 1 tsp
evaporated milk 170 g
basmati rice 240 g
chickpeas 400 g (drained)
spinach 100 g (chopped)
fresh coriander to garnish (chopped)
ground turmeric 1 tsp
fenugreek leaves 1 tsp

Method

Make the sauce

To make the sauce, melt the butter (you can also use ghee) then add the onion and cook for 10 minutes over a low to medium heat, add the ginger and garlic paste and season with salt. Sprinkle in the garam masala, tandoori masala, ground turmeric and fenugreek leaves then fry for a minute.
In a blender, blitz the tomatoes along with the cashew nuts until smooth.
Mix the tomato puree with the sugar and 25ml boiling water per serving (e.g. if you are cooking for 4, use 100ml boiling water, for 2 use 50ml boiling water) and add this to the pan with the blended tomatoes and cashew nuts. Pop a lid on and simmer for 10 minutes.
Pour in the evaporated milk, chickpeas and spinach then re-cover and simmer for a further 10 minutes.

Cook the rice

Just before the curry is ready, cook the basmati rice according to the packet instructions.

Finish the dish & Plate Up

Garnish the curry with the chopped fresh coriander, then plate it up with the rice. Tuck in and enjoy!

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