Tomato & Greens Chickpea Curry

This simple curry is a brilliant way to pack in all those gorgeous seasonal greens we have been harvesting at the farm recently. It works equally well with spinach, chard, kale or even spring green cabbages. It’s a regular feature on our mid-week menu at home. Gotta love a simple meal that can be thrown together from a few affordable ingredients – which is also such a flavour bomb! Tweak the spices to suit your taste.

Serve it with wholesome brown rice to make it a meal. Our bulk bags of rice come in compostable bags, why not add some to your next fruit and veg order?

Liz x

Ingredients (serves 4 generously)

  • 1 tbsp vegetable/coconut oil
  • 1 diced white onion
  • 4 cloves of diced garlic
  • 3 tbsp curry powder (or use a mix of your favourite curry spices)
  • 1 thumb of fresh ginger, grated
  • red chillies to taste, chopped
  • 2 tins of chopped tomato
  • 2 tins of chickpeas
  • salt and pepper to taste
  • 200g or more of spinach/chard/spring greens
  • cooked rice, lime wedges and fresh coriander to serve.

Method

  1. In a large pan/pot, sauté the diced onion and garlic in the oil over a medium/high heat for about 10 minutes – or until they start to caramelise, soften and turn golden brown.
  2. Add the fresh ginger, curry spices and chilli and stir to quickly toast them before adding any liquid.
  3. Add the two tins of tomatoes and the drained chickpeas. Season with salt and pepper and simmer together until rich and delicious.
  4. About 5-10 minutes before serving, rinse and chop the greens then fold them into the curry. Once they are sufficiently wilted, serve in bowls with rice and lime and coriander to lift and brighten the curry.

Swede, Kale & Coconut Dal with Curried Parsnip Fritters

A page from my illustrated cookbook, available to buy from Green Earth Organics shop here.

Dal and fritters are staples in our house. The dal is especially useful to have in your repertoire for those days when you are low on fresh veg just before your next veg box arrives. And of course bulking out a dal with whatever seasonal veg you have is always a good idea. I like to make it with a tin of coconut some days, usually in winter when the weather calls for something rich and creamy, and with a tin of tomato on other days when I want it lighter and tangy (as in the recipe illustration from my book above).

My fritters are not dissimilar to onion bhajis. Here with curry spices in the gram flour batter they go particularly well with the dal and you can add whatever shredded veg you have around – cauliflower, squash, carrot etc. Fritters also make great sandwich fillers or burger patty alternatives and of course they don’t have to be curry flavoured, add whatever herbs and spices you like to make them your own. I love courgette fritters with fresh herbs in the summer, squash chilli and sage in autumn, celeriac, preserved lemon and parsley…the possibilities are endless.

As always, let us know in the comments or over on our community Facebook group if you make this recipe. We love to see our recipes leave the screen. Don’t forget to share this blog with your friends and family.

Happy cooking! Liz x

Ingredients for the Dal

  • 1 tbsp of vegetable oil
  • an onion or leek
  • 4 cloves of garlic
  • 1 tsp each: brown mustard seeds, cumin seeds, turmeric, ginger, black pepper, fenugreek, salt and chilli flakes or chopped green finger chilli to taste
  • 1 mug red split lentils
  • 1 tin coconut milk
  • curry leaves (if you can get them fresh/frozen that’s best, if not dried is fine)
  • 1/2 a swede
  • a few handfuls of kale
  • lemon/lime juice

Ingredients for the Parsnip Fritters

  • 2 mugs of gram flour
  • 2 mugs of water
  • 1 tsp each: salt, pepper, nigella seeds, turmeric, curry leaves and chilli to taste
  • 3 parsnips
  • vegetable oil for frying

Method

Dice the onion or leek and soften it in a large pan on a medium high heat with the oil.

Add the cumin and mustard seeds and stir to toast them until fragrant. Then add the ground turmeric, ginger and fenugreek and stir to briefly toast for just a few seconds.

Add the mug of red lentils and the diced swede and stir to coat them in the spices. Then add the tin of coconut milk and two tins of water to the pan.

Season with salt and pepper and add the curry leaves (if you have them – buy online or at specialist Asian shops) and chilli flakes or chopped green finger chilli to infuse while the lentils and swede cook.

Bring the pot up to boil then turn down the heat and simmer, stirring often, until the lentils and swede are cooked through.

Meanwhile get the fritter mix ready. Whisk the gram flour, spices and water together into a smooth batter. Then grate the parsnips and add them to the batter. Stir well to coat all the grated parsnip with the batter.

Heat a frying pan with a generous slick of vegetable oil. Turn the heat to medium-high and fry whatever sized dollops of the fritter mix in the pan. Cook on both sides until golden brown on the outside and cooked through. It’s better to cook them slowly if they are large so that they don’t end up burnt on the outside and raw in the middle. Raw gram flour batter can be a little bitter.

Stir chopped and rinsed kale through the dal about 10 minutes before serving. Serve the dal and fritters in bowls with Indian chutneys and optional rice, popadoms etc.