Experience first-class comfort with this buttah chickpea curry: a thick, creamy sauce swirled with roast potato, wilted spinach & coriander, served alongside puffed poppadom. Flavourful and currylicious!
Chickpea Buttah Masala with roasted potato & poppadoms
Ingredients
- 400 g Potato rinse, peel (optional & cut into bite-sized pieces)
- 10 ml Vegetable Stock
- 240 g Chickpeas drain & rinse
- 2 Garlic Cloves peel & grate
- 20 g Fresh Ginger pee/ & grate
- 1 Fresh Chilli rinse, trim, deseed & finely slice
- 40 ml Spice & All Things Nice Curry Paste
- 200 g Cooked Chopped Tomato
- 200 ml Coconut Cream
- 100 g Spinach rinse & roughly shred
- 4 Poppadoms
- 5 g Fresh Coriander rinse & roughly chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
Instructions
- OVEN-GRILLED POTS Preheat the oven to 200°C and boil the kettle. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
- MEANWHILE... Dilute the stock with 200ml of boiling water and set aside.
- LET'S GET SPICY Place a pan over medium heat with a drizzle of oil. When hot, fry the drained chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat. Just before serving, toss through the roasted potato and season.
- POPPADOMS? DONE! Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
- AS TASTY AS CAN BE Pile up the loaded curry and side with the puffed poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste).
