No matter what the time of year is, or what the weather is on that particular day – when the husband leaves for his work travels or returns from his travels, we make a curry. This is what I make when I need to make a curry in a hurry as its super quick to make with canned chick peas and I usually throw in some greens – whatever I have to hand. A bag of baby spinach though works beautifully and this is a slightly creamier version of the curry I usually make.
The lunch waiting for Daddy when he got back was a nice little spread with some basmati rice, a mixed salad, some Raita made with homemade yogurt and a creamy curry of course.
My usual way of making our chickpeas curry is slightly spicier with a very tart flavour to the sauce, as I like the traditional Pindi chanas, so this was a very pleasant change where I used similar ingredients but a little variation made them nice and creamy instead.
- 2 cans chickpeas, rinsed and drained
- 1 small bunch of baby spinach, roughly sliced
- 1/2 cup finely chopped onions
- 2 fresh green chillies, finely chopped (adjust to taste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 inch piece of fresh turmeric, grated (or 1 tsp turmeric powder)
- 1 tbsp Chana masala
- 1 tbsp cumin coriander powder
- 1/4 cup diced tomatoes
- Salt and black pepper to taste
- 2 tbsp clarified butter
- 2 tbsp heavy cream
- Heat clarified butter in a pan, saute the onions until translucent. Add the fresh turmeric, ginger and green chillies and cook for a further couple of minutes before adding the garlic and the diced tomatoes. Cover the pan and reduce the heat, letting the sauce cook for a couple of minutes.
- If you want a smooth sauce, then blitz it in the blender before returning to the pan.
- Stir in the chickpeas followed by all the spices, stir well. Add the spinach, and a 1/4 cup of water. Cover the pan and reduce the heat. Let the curry cook for about 10 minutes or until the chickpeas have softened.
- Using the back of the spoon, smash some of the chickpeas in the pan, before stirring in a little bit of the cream and a little butter. Stir well and serve hot.