This quick spinach curry is packed full of nutrients and is incredibly tasty. It’s a midweek winner which is the perfect blend of comforting but not stodgy and too filling.
When to eat
I recommend eating this dish from May to October when British spinach will be widely available.
This meal is around 88% less polluting than the average UK meal.
- Eating this recipe will save around 2.59 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.37 KM in a modern car.
- 1 Medium Onion
- 50 g Ginger
- 1 Clove Garlic
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Garam Masala
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Turmeric
- 250 ml Vegetable Stock
- 200 g Cooked Chickpeas
- 400 g Spinach
- 30 g Coriander
- 300 g Wild Rice
- 2 Tablespoons Sunflower Oil
- First cook the rice. Place the rice in a medium pan over a high heat. Pour water to cover the rice by about an inch. Bring to the boil, then reduce the heat, cover and simmer for 20 – 25 minutes until the rice is soft and fluffy. Drain and reserve in the pan, keeping warm.
- Peel and dice the ginger and onion. Peel and crush the garlic with the back of a knife, then add it to a small blender with the ginger, onion, and 1 tablespoon of water. Blend until the mixture reaches a smooth consistency. (If you don’t have a blender, peel and grate the onion and ginger and finely chop the garlic).
- Heat the oil in a large frying pan, over a medium heat, and add the onion paste mixture. Fry the onion for about 3 – 5 minutes until the onions soften. Add the tumeric and garam masala and cook for about a minute more, then stir in the tomato paste and fry for a further minute. Tip in the chickpeas and stir the mixture to coat the chickpeas in the spice mixture. Season to taste.
- Wash and clean the spinach, then tip into the pan with the chickpeas. Pour over the stock and cook for about 5 minutes until the spinach has wilted fully and the sauce has thickened. Slice the coriander and sprinkle into the curry sauce, reserving some for garnish.
- Plate the rice and pour a little of the curry on each plate, top with the remaining coriander.