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Chickpea & Spinach Curry (Ayurvedic)

(recipe, Carrie Stewart)


  1. 110 g dried chick peas
  2. ½ tea sp cumin seeds
  3. ½ teaspcoriander seeds
  4. 1 large onion (diced), 1 carrot (diced)
  5. 3 tbsp.e
  6. 3 cloves garlic, finely chopped
  7. ½ teasp turmeric
  8. 2½ cm ginger root
  9. 75 g cashew nuts
  10. 50 g ground almonds
  11. 220 g spinach
  12. A handful of freshly shelled peas
  13. Lime
  14. 130 ml coconut milk
  15. 1 bunch coriander, chopped.


  1. Soak chick peas overnight and simmer for one hour till tender. Toast seeds and grind with pestle and mortar. Heat ghee, fry onion, carrot, chilli, garlic, ground spices, cooked chickpeas, turmeric and ginger using more ghee if necessary. Add cashews and almonds, stir and add water to barely cover. Simmer for 25 minutes until almonds have thickened the curry. Add spinach and peas and cook for 5 minutes. Season with salt and lime juice, adding the coconut milk and half the coriander. Sprinkle remaining coriander on top. NB: Vata types should avoid chick peas which are too heavy for them to digest.