This is another curry inspired by The Takeaway Secret, but I’ve made quite a few changes to it. I think it turned out pretty well – quite spicy, but not unbearably so. Of course, you can add more or less chilli if you want.
I served with homemade naans (I’ll need to post the recipe for these soon, they are a bit faffy, but very good!), but you could equally serve with rice and/or other breads.
Garlic Chilli Vegetable Curry (serves two, with leftovers – could stretch to three with the right side dishes)
- 1 cans-worth chickpeas (I used 112g dried ones, pre-cooked)
- 100g fresh spinach
- 1/2 bag fresh coriander
For the basic sauce:-
- 1 tbsp vegetable oil
- 2 small onions, chopped
- 2 carrots, peeled chopped
- Around 1/3 pack creamed coconut, cut into chunks
- 3 cloves garlic, crushed
- a thumb-sized piece of ginger, grated
- 1/2 tsp turmeric
- 1 tsp sugar
- 1 tsp garam masala
- 1/2 tin chopped tomatoes
For the garlic chilli oil flavouring
- 1 tsp Madras curry powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground fenugreek
- 1/2 tsp chilli flakes
- 1 tsp chilli powder
- 3 cloves garlic, thinly sliced
- 1 tsp vegetable oil
Start by making the basic sauce – heat the oil in a pan and fry the onion and carrot for a few minutes until starting to brown. Add the crushed garlic and ginger and cook for a minute further, then add all the other sauce ingredients and a splash of water. Cook for 20 minutes or so, until the vegetables are soft, then puree with a stick blender or in a jug blender.
Heat the rest of the oil in a small frying pan and cook the sliced garlic for a minute. Add all the spices and fry for a further two minutes, until aromatic. Pour over the curry sauce and mix in, then add the chickpeas and spinach. Stir in until the spinach is wilted and everything has heated through. Season with salt if desired and serve with rice or naans and yoghurt.