Currying f(l)avour!

In recent newsletters I have been sharing some of my favourite soup recipes. The roasted cauliflower soup seems to be the best loved. I am addicted to this flavoursome potage!

However, this month it’s time for a curry. Spring in Melbourne can still be a little on the cool side (indeed summer doesn’t seem to start until January these days), so plenty of time to enjoy my chickpea, spinach and lemon curry.

Spinach and chickpea curry

1 tablespoon olive oil
1 onion chopped
4 garlic cloves, finely chopped
2.5cm piece ginger, peeled and
finely chopped
250 g baby spinach
400 g can coconut milk
1 teaspoon ground coriander
1 tablespoon curry powder
1 tablespoon ground cumin
20 cherry tomatoes, halved
2 x 400 g can chickpeas, drained and rinsed
½ a juicy lemon
2 tablespoons plain yoghurt
Salt and pepper

Place olive oil into a large saucepan with the onion, garlic and ginger, and some salt and pepper. Cook on a medium heat until the onion has softened. Place 100 g of the spinach in a bowl and wilt with a little boiling water. Once wilted, add half the coconut milk and blend until smoothish.

Add spices to the softened onion and toast for a minute of so, then add the pureed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a good sprinkling of salt and pepper.

Bring to the boil. Then simmer for 15–20 minutes, adding the rest of the spinach for the few final minutes. Once the spinach has wilted, add the juice of the lemon and the yoghurt.

Serve with rice and extra yoghurt.