My daughter absolutely loves this recipe and she asked me a couple of times when I was going to put it on the blog as she uses it quite a lot!!! This 10 minutes dish from Waitrose is very comforting as well as balanced and the garam masala adds an unique flavor you will adore! What on earth is garam masala? I can hear you thinking actually ;) Garam masala is a very popular indian spice blend of peppercorns, cinnamon, cloves and cardamom. Yes, the smell is incredible! So here we are, please find a very easy, healthy and yummy recipe. And you normally possess everything in your cupboard and fridge : spices, chickpeas, tomatoes, spinach and yogurt. Yes, this vegetarian curry recipe is perfect!
Wine pairing : ???
CHICK PEAS AND SPINACH CURRY ON NAAN
Serves 2
1 red onion finely chopped
1 garlic clove crushed
2 cm freshly grated root ginger
2 tomatoes diced
1 tbsp tomato puree
2 tbsp garam masala
1 tbsp fenugreek seeds (optional)
400 g tinned chick peas drained
200 gfresh spinach
Half a lime juice
3 tbsp greek yogurt or Activia yogurt
3 tbsp water
2 naan breads to serve
Preheat your oven to 180 °C.
In a saucepan, soften the onion for a few minutes. Add the garlic, ginger, tomatoes, tomato puree, spices and chick peas and cook for 2 minutes more.
Add the water and combine well for 2 minutes.
Dispose the naan bread in the oven.
Stir in the spinach, cover the saucepan and leave it to cook for 3 minutes.
Take off the heat and stir in the lime juice then the yogurt one spoonful at the time.
Serve the dish on warm naan bread and enjoy!
Curry de pois chiche et épinards
Pour 2 personnes
1 onion rouge émincé
1 gousse d’ail écrasée
2cm de gingembre frais râpé
2 tomates coupées en morceaux
1 CAS de concentré de tomates
2 CAS d’épice garam masala
1 CAS de fenugrec (optionnel)
400 g de pois chiche en boite
200 g d’épinard frais
Le jus d’1/2 citron vert
3 CAS d’eau
2 pains naan
3 CAS de yaourt style Activia ou grec
Préchauffez votre four à 180 °C.
Dans une poêle, attendrissez les oignons quelques minutes.
Ajoutez l’ail, le gingembre, les tomates, le concentré, les épices et les pois chiche en continuant la cuisson 2 minutes.
Ajoutez l’eau, remuez bien le tout et poursuivez la cuisson 2 minutes.
Déposez les pains naan dans le four.
Dans la poêle, adjoignez-y les épinards. Couvrez pendant 3 minutes.
Retirez la poêle du feu. Ajoutez le jus de citron puis les cuillerées de yaourt une par une.
Mélangez bien et servez avec les pains naan !
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