Curry of spinach and chickpeas of breadcrumbs

Curry of spinach and chickpeas of breadcrumbs
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Having shared this recipe, it appears to open a portal for lunches on weekday evenings in our home.

That is the kind of meals with out the hustle and bustle and with none thought that units our desk aside within the colder months.

This recipe depends upon the pantry, and if I adopted my weekly ritual of shopping for meals like canned chickpeas and coconut milk, and maintained my fixed rule of all the time having within the pantry a jar of Indian sauce, then this meal will likely be collectively in lower than quarter-hour.

The start of this recipe, unmistakably, is the fantastic Indian dish saag / stick breadcrumbs. Nevertheless, it doesn’t conform to the normal recipe, taking an sudden break with the assistance of store-bought Indian sauce.

The ingenuity of this recipe belongs to not me, however to my good buddy Chitri Agraval, who runs a small Indian condiment firm in New York.

When she posted on her web site a fast saag panir recipe ready utilizing her personal cashew sauce, it shortly turned a staple in our house.

It’s simply such a intelligent concept and I couldn’t consider how shut the style was to the unique dish. In my model there are a couple of tweaks, with the addition of chickpeas and coconut milk for further richness.

This recipe is endlessly tailored – add your favourite spices and attempt to use feta (or exchange tofu with a vegan model). You can too file it with naan.(ABC On a regular basis: Hattie McKinnon)


  • Indian sauces have been accessible in Australian supermarkets for many years. Most manufacturers are appropriate for this dish, however select the very best quality yow will discover. Korma sauces work finest, however I’ve tried with different kinds akin to teak masala they usually additionally turned out effectively.
  • Strive customizing your sauce: Korma sauces are normally gentle, so you possibly can add a teaspoon of chili powder for extra temperature or further spices akin to mountain masala or cumin – or garlic or ginger – for a extra intense taste.
  • This recipe might be endlessly tailored: I used breadcrumbs right here, however you should use very exhausting tofu or feta, or not use breadcrumbs in any respect and use solely chickpeas (paying homage to chan saag). Brown lentils or black-eyed peas are additionally appropriate. You can too use thawed spinach – you will want 400 g of cooked spinach.

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