Love Lunch Recipe – Chickpea, Tomato and Spinach Rogan Josh Curry

Posted: November 18th, 2014 | Author: | Filed under: Indian, Love Lunch, Recipes, Vegan, Vegetarian | 1 Comment »

This is a fabulously easy, low fat, healthy and delicious meal! I picked this up on my travels through India and Nepal, it’s one of my all time favorites.

Spinach Chickpea Rogan Josh

Ingredients:
I use all organic ingredients, and would recommend you do too.

1 brown onion, peeled and finely chopped

1 clove garlic, peeled and minced or extra finely chopped

4 ripe, firm tomatoes, finely chopped

2 cups chickpeas, soaked overnight, cooked ‘til al dente and rinsed well

300g fresh baby spinach, washed well

1 Massel vegetarian stock cube

1 Tbsp tomato paste

3 Tbsp Rogan Josh curry paste (I make my own, but the easy version is to buy a good quality, preservative-free paste from an Indian supermarket)

3 kaffir lime leaves

2 limes, one juiced, one sliced in wedges to serve

1 sprig coriander (cilantro)

Himalayan sea salt, to taste

1 tsp coconut oil or non-GMO canola oil

How to:

Place oil in deep frying pan (best to use frying pan with lid). Add onion, sautée until translucent; add garlic, sautée for 1 minute, taking care not to burn. Add tomato and chickpeas, stirring constantly for a minute or so.

Add stock cube, curry paste, tomato paste and stir well.

Add kaffir lime leaves, a generous pinch of salt, juice of 1 lime (no seeds!) and spinach and stir well. Turn gas to low, place lid on frying pan and simmer gently for 15 mins.

To serve:

Place on a bed of steamed brown or basmati rice, quinoa, or your carb of choice. Sprinkle with fresh chopped coriander, and serve each plate with a wedge of lime. Goes brilliantly with my low fat dahl.

Serve with papadums, lime pickle and sweet mango chutney.

For an extra easy option, you can swap fresh spinach for a packet of frozen spinach, dried chickpeas for canned chickpeas, and fresh tomatoes for two cans of organic chopped tomatoes.

Enjoy! xxx