Jamie Oliver Chickpea and Spinach Curry is made with olive oil, onion, garlic, garam masala, ground coriander, turmeric, crushed tomatoes, coconut milk, chickpeas, vegetable broth, and baby spinach. This hearty Jamie Oliver Chickpea and Spinach Curry recipe creates a comforting dinner that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Fish Thai Green Curry
- Jamie Oliver Stuffed Vegetables
- Jamie Oliver Cajun Chicken Tray Bake
🧡 Why You’ll Love This Chickpea And Spinach Curry Recipe
- Good for You: This recipe has healthy things like chickpeas and spinach. Chickpeas help give you protein and keep you full, and spinach is good for your body because it has lots of vitamins.
- Easy to Cook: This recipe is very simple to follow. It’s great if you are new to cooking or if you need to make something quickly.
- Tasty and Comforting: The spices like garam masala, coriander, and turmeric make this dish very tasty and comforting, especially on a cold day.
- Many Ways to Serve: You can eat this curry with rice or naan bread. You can also change the spices to make it just how you like it, spicy or not.
- Fits Different Eating Habits: This curry is good for vegetarians and can be made for vegans too. It’s a great choice if you eat plant-based foods.
🧅 Jamie Oliver Chickpea And Spinach Curry Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1½ teaspoons turmeric
- 1 can (15 oz) crushed tomatoes
- 1 can (13.5 oz) coconut milk
- 1½ cans (about 2 cups) chickpeas, drained and rinsed
- ÂĽ cup vegetable broth
- 2 cups baby spinach, roughly chopped
- Salt, to taste
- Optional for serving: naan or rice, fresh cilantro leaves, and lime juice
🍛 How To Make Jamie Oliver Chickpea And Spinach Curry
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the onion and cook for about 4 minutes or until it’s soft, stirring often.
- Add Spices and Garlic: Add the garlic, garam masala, coriander, and turmeric to the pot. Cook while stirring for about 1 minute.
- Mix in Main Ingredients: Pour in the crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. Stir occasionally to prevent sticking and allow the curry to thicken slightly.
- Incorporate Spinach: Stir in the spinach and continue to cook until the spinach wilts. Season with salt according to your taste.
- Serve: Serve the curry hot with naan or rice. Garnish with fresh cilantro leaves. For an extra touch of flavor, squeeze some lime juice over each serving.
đź’ Recipe Tips
- Get Ready First: Prepare everything before you cook. Cut the onions, make the garlic small, and get your spices ready. This makes cooking easy and quick.
- Use Fresh Spices: Fresh spices make your food taste better. If spices are old, they don’t flavor as well, so use new ones for a great taste.
- Let It Cook Slowly: Cook your curry without a cover so it gets thick and tastes stronger. Keep the heat low so it doesn’t burn.
- Taste and Adjust: Try your curry while you make it. Add more salt or spices if you need to. Sometimes, you need more seasoning to get the perfect taste.
- Wait a Bit: After cooking, wait a few minutes before you eat. This helps all the flavors come together nicely.
🥗 What To Serve With Chickpea And Spinach Curry?
Jamie Oliver Chickpea and Spinach Curry goes great with basmati rice, garlic naan, cool cucumber raita, and sweet mango chutney. You can also enjoy it with a fresh green salad, roasted cauliflower, tangy pickled onions, and crunchy papadums for a tasty meal.
🎚 How To Store Leftovers Chickpea And Spinach Curry?
- Refrigerate: Store the Chickpea And Spinach Curry in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the curry in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chickpea And Spinach Curry?
- In The Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for about 10-15 minutes or until hot.
- In The Microwave: Put the curry in a microwave-safe container and cover it. Heat on high for 2-3 minutes, stirring halfway through the heating time.
- On the Stove: Reheat the curry in a saucepan over medium heat. Stir frequently and add a little water or broth if the curry seems too thick. Heat until it’s hot all through.
FAQ’S:
Can I Use Dried Chickpeas Instead Of Canned?
Yes, you can use dried chickpeas. You’ll need to soak them overnight and cook them until tender before using them in this recipe.
Is There A Substitute For Coconut Milk?
If you prefer not to use coconut milk, you can substitute it with heavy cream or a dairy-free alternative like almond milk for a similar creamy texture.
How Can I Make This Curry Spicier?
To increase the heat, add more garam masala, a pinch of cayenne pepper, or some chopped fresh chili peppers when adding the other spices.
Can This Curry Be Made Ahead Of Time?
Yes, this curry tastes even better the next day as the flavors have more time to meld together. Just store it in the refrigerator and reheat gently before serving.
More Jamie Oliver Recipe:
Jamie Oliver Chickpea And Spinach Curry Nutrition Facts
- Calories: 395kcal
- Carbohydrates: 33.6g
- Protein: 9.1g
- Fat: 27.5g
- Saturated Fat: 21g
- Sodium: 466mg
- Potassium: 607mg
- Fiber: 9.9g
- Sugar: 10.7g
- Calcium: 124mg
- Iron: 6mg
Jamie Oliver Chickpea And Spinach Curry
Description
Jamie Oliver Chickpea and Spinach Curry is made with olive oil, onion, garlic, garam masala, ground coriander, turmeric, crushed tomatoes, coconut milk, chickpeas, vegetable broth, and baby spinach. This hearty Jamie Oliver Chickpea and Spinach Curry recipe creates a comforting dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the onion and cook for about 4 minutes or until it’s soft, stirring often.
- Add Spices and Garlic:Â Add the garlic, garam masala, coriander, and turmeric to the pot. Cook while stirring for about 1 minute.
- Mix in Main Ingredients:Â Pour in the crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. Stir occasionally to prevent sticking and allow the curry to thicken slightly.
- Incorporate Spinach:Â Stir in the spinach and continue to cook until the spinach wilts. Season with salt according to your taste.
- Serve:Â Serve the curry hot with naan or rice. Garnish with fresh cilantro leaves. For an extra touch of flavor, squeeze some lime juice over each serving.
Notes
- Get Ready First: Prepare everything before you cook. Cut the onions, make the garlic small, and get your spices ready. This makes cooking easy and quick.
- Use Fresh Spices: Fresh spices make your food taste better. If spices are old, they don’t flavor as well, so use new ones for a great taste.
- Let It Cook Slowly: Cook your curry without a cover so it gets thick and tastes stronger. Keep the heat low so it doesn’t burn.
- Taste and Adjust: Try your curry while you make it. Add more salt or spices if you need to. Sometimes, you need more seasoning to get the perfect taste.
- Wait a Bit: After cooking, wait a few minutes before you eat. This helps all the flavors come together nicely.