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  • Recipe by
  • Prep time
    5 minutes
  • Cook Time
    15 minutes
  • Serves
    4

Equipment: Classic Dutch Oven

Curry Ingredients

1 large bag of pre-washed spinach, roughly chopped

3-4 large cloves of garlic, minced

1 large knob of ginger, minced

2 cans of chickpeas

1 large red onion, sliced

1 can of chopped tomatoes

2 tbsp garam masala

Fresh limes, to serve

Fresh coriander, to serve

Vegetable oil or ghee

Salt, to taste

Garam Masala Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp black peppercorns

5 green cardamom pods

1 cinnamon stick

2 cloves

2 bay leaves

Preparation

Add some oil or ghee to your Kana Dutch Oven and heat to medium.

Add the onion, ginger, garlic, garam masala and salt, then stir well. Sauté the ingredients for 5 minutes until soft and fragrant.

Add the chickpeas with their juices. The liquid will help to thicken the curry.

Bring the heat up to a boil and then reduce to a simmer, add the can of tomatoes and stir well. Simmer for 5 minutes.

Then, one handful at a time, slowly add the spinach, stirring constantly until all of the spinach wilts. Continue to simmer for another 3-4 minutes until all of the ingredients are nice and soft. Season with salt.

To serve, top with plenty of fresh coriander. Serve alongside some toasted flatbread, fluffy basmati rice, loads of lime wedges and some yogurt.

Garam Masala

Gently warm up your cast iron Ultimate Skillet and dry roast all of the ingredients on medium/high heat. When the spices become fragrant, remove from heat and allow to cool down. Grind your spices to a powder using a spice mill, coffee grinder or mortar and pestle. Store in an airtight container in a cool dry place in the kitchen.

Note: Melanie likes to buy frozen cubes of ginger and garlic to make her Indian and Chinese cooking much easier! You can find these items in the frozen section of most Asian grocers, and in many other grocery stores.

garam masala spices in cast iron skillet

A sustainable alternative to kitchen cloths and sponges.

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Melanie Hadida