Red Spinach & Chickpea Curry with Basmati Rice
Photo: Alesia Kozik / Pexels
Red spinach and chickpeas make a simple combination for a warming midweek curry.
Red spinach is the name often used for red amaranth, also known as lal shak. It has a long-established place in South Asian cooking, so this recipe uses it in a style of dish where the ingredient feels completely at home.
Tomato, garlic, ginger and gentle spices form the base, while chickpeas make the curry substantial enough for an everyday dinner.
Serves: 4
Preparation: 10 minutes
Cooking: approximately 25 minutes
Ingredients
200g young red spinach/red amaranth leaves
1 × 400g tin chickpeas, drained and rinsed
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2cm piece fresh ginger, grated
1 × 400g tin chopped tomatoes
1 tbsp vegetable or rapeseed oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp garam masala
¼–½ tsp chilli powder, according to taste
100ml water
Salt, to taste
250g basmati rice
Fresh coriander, optional
Small handful of microgreens, optional
Method
1. Cook the rice. Rinse the basmati rice until the water runs mostly clear, then cook according to the packet instructions.
2. Start the curry. Heat the oil in a large frying pan or saucepan over a medium heat. Add the onion and cook for 6–8 minutes until soft.
3. Add the aromatics. Stir in the garlic and ginger and cook for approximately one minute.
4. Add the spices. Add the cumin, ground coriander, turmeric and chilli powder. Stir for around 30 seconds so the spices become fragrant without burning.
5. Build the sauce. Add the chopped tomatoes, chickpeas and 100ml water. Stir well, bring to a gentle simmer and cook for 10 minutes.
6. Add the red spinach. Roughly chop larger leaves if necessary. Stir the red spinach into the curry and cook for another 3–4 minutes, until softened.
7. Finish. Stir through the garam masala. Taste and season with salt as needed.
8. Serve. Spoon the curry alongside the basmati rice. Finish with fresh coriander or a small amount of microgreens if desired.
Why red spinach works here
Red amaranth — lal shak — works particularly naturally in curries and other South Asian dishes.
The leaves soften quickly, so they can be added towards the end of cooking rather than simmered for a long time. This also makes the recipe straightforward for someone cooking with red spinach for the first time.
The chickpeas provide body, while the tomato and spices create a familiar curry base.
Serving ideas
Serve with basmati rice, naan or chapati.
For a creamier finish, add a spoonful of plain yoghurt when serving.
For foodservice, the curry can also work as part of a vegetarian lunch bowl with rice, pickled onions and a small microgreen garnish.
For extra heat, serve sliced fresh chilli separately so everyone can adjust their portion.
About WeGrow Farms
WeGrow Farms is developing UK-grown red amaranth and speciality microgreens, with future production being planned around buyer requirements.
Chefs, restaurants, wholesalers, distributors, veg-box schemes and other food businesses interested in future supply can register their requirements with WeGrow Farms.