BT's Greens and Chickpea Curry
Ingredients:
2 large bunches (1 pound - 450 grams) fresh spinach
1 medium leek
1 tablespoon ghee
1/8 teaspoon yellow mustard seed
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 serrano chilis - seeds and veins included
1/8 teaspoon cayenne
3 cloves crushed garlic
2 medium zucchini
1 large carrot
1 cup (150 grams) cooked chickpeas
Splash of vegetable oil
1/2 teaspoon kosher salt
ground black pepper
Directions:
Wash spinach thoroughly. Discard any discolored leaves
Put spinach leaves in a colander and place colander in large pot
Boil water and pour on top of spinach leaves
Let leaves sit in water until they are bright green
Remove colander and drain
Wash leeks and zucchini and rough chop vegetables
Rough chop chilis
Grate carrot on medium gauge
In a heavy gauge cocotte add ghee and mustard seeds
Place on high flame and toast seeds until they pop - approximately 1 minute
When seed pop turn heat down to medium
Add leeks, zucchini garlic and chilis and cook for 3 minutes
Lower flame to medium and add reserved spinach and carrot
Add cloves, garlic and nutmeg and salt
Cover and let cook for 10 minutes
Remove from heat
Purée greens with a wand blender until smooth
Taste for salt
In a shallow frying pan add vegetable oil
Turn flame on high
Add cayenne and mix into oil
When oil is hot, flash fry chickpeas (30 seconds)
Add to curried greens
Enjoy! !בתיאבון
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