My definition of happiness – NRC

Warm, creamy curry with legumes and spinach

This is certainly not a traditional curry, but a recipe that arose under my hands. I still had all kinds of cans and pots of legumes in the cupboard, including black chickpeas, mung beans and lupine beans. In the freezer I found half a bag of edamame, and so it became a multiple fruit curry. But you can also make it with, for example, only chickpeas and edamame. Don’t omit the Tarka, the hot spice oil that is cast over the curry at the end; That is the star of this dish. If you can’t get any curry leaves, make it with only chili pepper and mustard seed.

For 4 people:

3 tbsp vegetable oil; 2 onions, chopped; 2 stems celery, in small cubes; 4 cloves of garlic, finely chopped; 6-7 cm ginger root, finely chopped; 1 red chili pepper, with or without a seed list, finely chopped; 2 tsp coriander powder; 2 TL cumin powder; 1 tsp of turmeric powder; 5 cardamompolts, bruised; 2 cloves; 1 tomato, in pieces; 400 ml of coconut milk; about 500 g legumes from pot or can, leaked and rinsed; 150 g (freezer) Edamame; 100 g spinach; 1 tsp garam masala, half bunch of coriander, coarse cut

For the Tarka:

2 tbsp vegetable oil; 1 red chili pepper, in rings; 1 tsp black mustard seed; 3 tbsp fresh or frozen curry leaves or 1.5 tbsp dried

For there:

loosened Greek yogurt; 1 lemon in parts; 200 g spinach salad produced with juice of 1 lemon, 3-4 tbsp olive oil and salt and pepper; warm naan

Heat The oil in a heavy pan over high heat, add the onion and a pinch of salt and fry for 2 minutes while stirring. Turn the heat down and let the onion fry for 15 – 20 minutes until it is very soft and sweet.

Joint The celery, garlic, ginger and chili pepper and fry for a few minutes.

Sets The heat higher and bake coriander (powder), cumin, turmeric, cardamom and cloves already stirring for 1 minute.

Joint The tomato, half a teaspoon of salt and 150 ml of water. Keep stirring for a few minutes until the contents of the pan save. Add the coconut milk, let it come to the boil again, then turn the heat down and let it simmer for 10 minutes.

Joint The chickpeas and edamame to the curry, bring to the boil, and let it simmer for another 10-15 minutes on low heat.

Make In the meantime the Tarka: Heat the oil in a frying pan and add the chili pepper, the mustard seed and the curry leaves. Let it bake for about 2 minutes.

Rudder The spinach and Garam Masala through the curry. Transfer the curry to a serving scale. Sprinkle the coriander over it and spoon the Tarka over it. Serve with yogurt, lemon ports, spinach salad and warm naan.