I went into my kitchen with the intention of making some more hummus but finished with a curry? Seriously how does that happen? Well in my case I saw extra lovely ingredients that just had to be used so this is how my final dish came about.
A great one for all, but even more so for toddlers when introducing them to new flavours. Either on its own, used as a dip or with some rice. Healthy, hearty and good food! Always a great option to keep our little ones happy!
I do hope however to bring you some more new hummus creations soon. I hope everyone has a relaxing and positive week. See you tomorrow! Much love D x
INGREDIENTS
300g baby spinach
1 onion
3 garlic cloves
1 tin chickpeas rinsed & drained
10 cherry tomatoes
½ cup tomato passata
Salt to taste
1 tbsp sunflower oil
1 tbsp butter/low fat butter spread
½ tsp cumin seeds
1 tsp coriander & cumin powder
⅓ tsp turmeric powder
Pinch of asafoetida
1 tsp chana masala
Squeeze of fresh lemon juice
METHOD
• In a food processor blend the chickpeas and spinach together to get a grainy paste. Take out of the processor and set aside
• Rinse the processor container and blend the cherry tomatoes, onion and garlic until you get a thick sauce
• In a large saucepan heat up the oil and butter on a medium heat with the cumin seeds and asafoetida. Once the seeds start to sizzle, gently pour the fresh blended tomato sauce and mix well with the oil
• Add all the seasoning and spices and lower the heat to a gentle simmer. Pour in the passata to give the curry base more colour. Cook the sauce for 5 minutes, stirring frequently
• Now take the chickpea and spinach paste and stir into the sauce. Combine well. Cover and cook the curry for 15-20 minutes on a very low heat. Squeeze over a little lemon juice
• Serve with naan bread or some basmati rice! Enjoy!
