Spring Green and Chickpea Flour Curry
Growing up, one of my favourite curries was “methi nu lott nu shaak” – translated “fenugreek leaves and chickpea flour curry”. It’s one of the curries I really miss eating regularly because unlike where I grew up in West London, Indian grocery shops are nowhere to be found where I live now. So I often find myself improvising for alternative products to use in place of ingredients a dish is typically made with.
Fenugreek leaves, are slightly tough and they have a slight bitterness about them too which I really love. So one day when browsing the isles of my local supermarket I thought why not give Spring Greens a go, they too are slightly tough and also have a slight bitterness. It worked brilliantly and unlike fenugreek leaves which need to be individually torn off their stems, I just had to toss the sliced leaves into a colander to wash – absolute bonus!
This is now a regular in my house, with all the nutritional benefits of spring greens (vitamin C and K) combined with protein from the chickpea flour, this dish is an all-rounder.
I love the warm notes from the mustard seeds and nuttiness from the chickpea flour. As this is a dry curry dish, I prefer to eat mine topped with lots of dairy free yogurt and scooped with fresh chapattis.
- • 300g springs greens
- • 1 tbsp. vegetable or sunflower oil
- • 1 tbsp mustard and coriander seeds
- • ½ tbsp red chilli powder
- • ½ tbsp turmeric powder
- • 1.5 tsp salt
- • ½ cup water
- • 6 tbsp gram flour
- Heat oil on medium heat in wide pan.
- Add mustard seeds.
- When the seeds start to pop add the red chilli powder, turmeric powder and stir until the spices start to sizzle.
- Add the spring greens and salt. Mix well and cover for 20minutes on a low heat.
- Check the seasoning and adjust as necessary.
- Add the water, chickpea flour and mix well. Cover for a further 3-4minutes, enough time for the chickpea flour to cook through. There you have it.