Spinach curry with chickpeas, zucchini and candy potato. By Recipe: Ingred…

Spinach curry with chickpeas, zucchini and candy potato.

By sculptedkitchen


2 tbsp of olive oil
5 roasted tomatoes, pores and skin peeled off
1 tsp of garlic powder & onion powder
1 tsp ginger & garlic paste
A handful cilantro leaves
1 giant onion, diced
1 tsp yellow mustard seeds (decide)
1 tsp cumin & coriander powder
3/four tsp salt
1 tsp veg bouillon powder
half tsp garam masala
half tsp fenugreek seeds (decide)
Juice of entire lemon
1 cup of zucchini and candy potato cubes
1/four cup pumpkin puree
1 cup of chickpeas

In a blender, mix tomatoes, cilantro leaves & lemon juice. Put aside.
Over medium warmth with oil in a pan, caramelize onions till deep brown (not burnt)
Add in all powdered spices and pastes. Stir for a couple of minutes till aromatic.
Add in your tomato combination and pumpkin puree. Stir till curry is browny-red. Add 1 cup of veg inventory or water.
Add in your zucchini & candy potato. Cook dinner for 20 minutes or till veg are softened.
Add in your chickpeas. Cook dinner for five extra minutes. Serve with naan and rice.
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