Don't make cooking an exact science - that's just boring

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.

Spring Green and Chickpea Flour Curry
Yields 5
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
77 calories
10 g
0 g
3 g
2 g
0 g
103 g
764 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
103g
Yields
5
Amount Per Serving
Calories 77
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 764mg
32%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 1g
Protein 2g
Vitamin A
11%
Vitamin C
4%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 300g springs greens
  2. • 1 tbsp. vegetable or sunflower oil
  3. • 1 tbsp mustard and coriander seeds
  4. • ½ tbsp red chilli powder
  5. • ½ tbsp turmeric powder
  6. • 1.5 tsp salt
  7. • ½ cup water
  8. • 6 tbsp gram flour
Instructions
  1. Heat oil on medium heat in wide pan.
  2. Add mustard seeds.
  3. When the seeds start to pop add the red chilli powder, turmeric powder and stir until the spices start to sizzle.
  4. Add the spring greens and salt. Mix well and cover for 20minutes on a low heat.
  5. Check the seasoning and adjust as necessary.
  6. 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.
beta
calories
77
fat
3g
protein
2g
carbs
10g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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