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Chickpea and Spinach Curry #newyearnewyou
Chickpea and Spinach Curry #newyearnewyou

Before you jump to Chickpea and Spinach Curry #newyearnewyou recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

You already have some knowledge of how essential it is to have a heart that is healthy. Think about it: if your heart is not healthy then the rest of your body won’t be healthy either. You already know that getting regular exercise and following a healthy lifestyle both factor greatly into the overall health of your heart. But did you know that there are some foods that have been found to help you improve your heart health? In the following paragraphs, you will learn which foods are beneficial for your heart.

Beans, would you believe it, are really good for your heart. The after effects of consuming them might not have a good smell, but they’re great for the inside of your body. It doesn’t mean, though, that merely eating beans will undo the bad effects of eating unhealthy foods or make your heart better by magic. What we are saying is that substituting in beans or edamame for the chicken on your Caesar’s salad or eating a soy burger instead of a beef hamburger is a good idea. The good news is that beans taste good–good enough that you are likely to not miss the beef or chicken.

There are lots of foods that are good for your body. It’s true that everything discussed in this article can help your body in many ways. They are essentially terrific, though, for promoting a healthy heart. Try incorporating these foods in your diet on a regular basis. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to chickpea and spinach curry #newyearnewyou recipe. To cook chickpea and spinach curry #newyearnewyou you need 21 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
  1. Get 2 tins chickpeas, drained and rinsed
  2. Get 1 tin plum tomatoes
  3. Take 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
  4. Take 1 tsp yellow mustard seeds
  5. Use 1/2 tsp Nigella seeds
  6. Take 1 tsp Cumin seeds
  7. Prepare 1/2 Cinnamon stick
  8. Prepare 4 Cardamom pods, lightly crushed
  9. Take 1 tsp ground Coriander
  10. You need 2 tsp ground Cumin
  11. Get 1/2 tsp Tumeric
  12. Provide 1/2 tsp ground Ginger
  13. Get 3 fat cloves Garlic, crushed
  14. You need 2 onions, thinly sliced
  15. Use Rapeseed oil
  16. Get Salt and black Pepper
  17. Take To serve:
  18. Provide 100 g Plain Yoghurt
  19. Use 1 tsp Mint Sauce
  20. Use Naan Breads (I cheated and bought some!)
  21. You need Chutneys, I love Lime Pickle and Aubergine Chutney
Steps to make Chickpea and Spinach Curry #newyearnewyou:
  1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
  2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
  3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
  4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
  5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
  6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
  7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
  8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

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