Just Right Spinach Chickpea Curry Vegan Chole Palak Food

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
• Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
• Reduce the heat and stir in the garlic and other spices.
• Add all remaining ingredients (except garnish).
• Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
• Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
• NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

SPINACH AND CHICKPEA CURRY

Steps:

• Heat the oil and gently fry the onions for 10 minutes.
• Add the spices, stir well and cook for a further 2 minutes.
• Add tomatoes and chickpeas and simmer for 25 minutes.
• Increase the heat and stir in the spinach and lemon juice.
• When the spinach has wilted - serve.

JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK

Steps:

• Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
• In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
• Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
• Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
• The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!