curry recipes
Here's two curry recipes, one is chana masala (spicy chickpeas) and the other is creamy coconut and peanut spinach. I make these often as they are cheap, tasty, and reasonably healthy. The spinach curry is mild, while the chana is hot, they go nicely together with some rice and lime pickle for those who like their food really hot.
I don't have photos of the end result as last time I made this it was devoured in seconds.
Both these recipes make... uh... lots. Feed 5 easily, with leftovers.
chana masala
2 large tins chickpeas
1 tin chopped tomatoes
6 fresh tomatoes, peeled and chopped
1 white onion, chopped
1 red chilli, chopped but with seeds left in
3 cloves garlic
vegetable oil for frying
1 tbsp black onion seeds
2 tsp whole cumin seeds
3 tsp tumeric
3 tsp garam masala
1 tsp red chilli flakes
2 tsp ground ginger
2 tsp ground coriander
salt to taste
-heat oil in a heavy bottomed pan, fry the cumin seeds and onion seeds til they start to pop
-add onion, fry til translucent, add garlic and fry a bit longer til onion starts to go golden
-add in tomatoes (both kinds), chickpeas and remaining spices, simmer over medium heat (don't boil) until the fresh tomatoes have broken down and gone mushy and the sauce is thick.
creamy coconut and peanut spinach
1 small white onion, chopped
2 cloves garlic
1 green chilli, chopped but with seeds left in
2 tomatoes, peeled and chopped
1kg fresh spinach leaves, washed, rolled and chopped
4 tbsp crunchy unsweetened peanut butter (or substitute blanched peanuts, toasted until brown and blitzed in the food processer with a bit of vegetable oil, salt and pepper)
1 can coconut milk
1 tbsp garam masala
salt to taste
-heat oil in large saucepan, fry onion until translucent.
-add garlic, tomato, chilli and garam masala and continue to fry until the tomato is mushy
-add spinach and stir around and press down until it is completely wilted. Sometimes putting a lid on and allowing it to steam for a bit speeds this up.
-add coconut milk and peanut butter, and stir constantly until the sauce is thickened.
I don't have photos of the end result as last time I made this it was devoured in seconds.
Both these recipes make... uh... lots. Feed 5 easily, with leftovers.
chana masala
2 large tins chickpeas
1 tin chopped tomatoes
6 fresh tomatoes, peeled and chopped
1 white onion, chopped
1 red chilli, chopped but with seeds left in
3 cloves garlic
vegetable oil for frying
1 tbsp black onion seeds
2 tsp whole cumin seeds
3 tsp tumeric
3 tsp garam masala
1 tsp red chilli flakes
2 tsp ground ginger
2 tsp ground coriander
salt to taste
-heat oil in a heavy bottomed pan, fry the cumin seeds and onion seeds til they start to pop
-add onion, fry til translucent, add garlic and fry a bit longer til onion starts to go golden
-add in tomatoes (both kinds), chickpeas and remaining spices, simmer over medium heat (don't boil) until the fresh tomatoes have broken down and gone mushy and the sauce is thick.
creamy coconut and peanut spinach
1 small white onion, chopped
2 cloves garlic
1 green chilli, chopped but with seeds left in
2 tomatoes, peeled and chopped
1kg fresh spinach leaves, washed, rolled and chopped
4 tbsp crunchy unsweetened peanut butter (or substitute blanched peanuts, toasted until brown and blitzed in the food processer with a bit of vegetable oil, salt and pepper)
1 can coconut milk
1 tbsp garam masala
salt to taste
-heat oil in large saucepan, fry onion until translucent.
-add garlic, tomato, chilli and garam masala and continue to fry until the tomato is mushy
-add spinach and stir around and press down until it is completely wilted. Sometimes putting a lid on and allowing it to steam for a bit speeds this up.
-add coconut milk and peanut butter, and stir constantly until the sauce is thickened.