Recipes for MBCG from Kumar Curried Chick peas and spinach Ingredients 1 bunch spinach washed and cut into half [use stalks as well] 2 cans chick peas rinsed and drained or 3 cups dried chick peas soaked overnight and rinsed and cooked until just tender 1 or 2 chillis [to taste] 1 tin coconut milk [light or regular] 1 stick cinnamon 2 tbsp unroasted curry powder* ½ tbsp turmeric powder or ½ tbsp grated fresh turmeric root ½ onion chopped 2 garlic cloves grated small knob ginger, grated 1 sprig curry leaves [about 10 individual leaves] salt to taste 2 tbsp vegetable oil *Curry powder 2 tbsps coriander seeds 1 tbsp cumin seeds 1 tbsp fennel seeds 5 cloves 5 cardamom pods ½ tbsp fenugreek seeds 1 stick cinnamon lightly dry roast spices individually for a couple of minutes in a small pan over medium heat. Don’t let them burn. Grind to a powder in a mortar and pestle or spice grinder. Makes enough for 2 – 3 curries and keeps well in an airtight jar in the fridge. Method Heat oil in a deep pan and fry the onions, garlic, ginger and curry leaves until onions are translucent. Add the curry powder and turmeric, cinnamon and the chick peas. After a couple of minutes add the coconut milk and cook for 5 minutes on medium heat. Add salt. Add the washed spinach leaves and cook until wilted. Adjust seasonings and add a squeeze of lemon or lime juice. For more recipes check out kumarpereira.net or Kumar’s Family Cook Book, Allen & Unwin available at all book stores
Posted on: Fri, 21 Jun 2013 06:54:19 +0000
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