Here is something fun we at @kpfoodheaven did this time. We swapped and decided to try each other’s recipe and see if our recipes really work when someone else cooks it. So I decided to browse through our archives and pick Kaustubh’s recipe of Sweet Potato, Spinach and Chickpeas curry and add my own little variation to it. I am a great fan of whole spices as the flavours they add to any dish is nothing like it. I love mushrooms as well but I have always sautéed them with garlic and had it over toast. So here I have tried using mushrooms in a curry for the first time and adds a great texture to the curry.
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Total cook time: 1 hour (+6-7 hours soak chickpeas)
- 150 gms soaked and boiled chickpeas (soak chickpeas for 6-7 hours before boiling)
- 1 cup spinach (chopped)
- 8-10 sliced chestnut mushrooms
- 100 ml full-fat coconut milk (If you use ‘light’ canned coconut milk, you will need to use more in quantity.)
- 1 medium onion (sliced long)
- 1 inch cinnamon stick
- 3-4 whole red chillies
- 4-5 cardamom pods
- 4-5 cloves
- 3 cloves garlic (roughly chopped)
- 1 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- ½ tsp ground cinnamon
- 1 tsp garam masala (if whole spices (cardamom, cloves, dried red chillies and cinnamon stick) are not available, add 2 tsp more of garam masala)
- Salt to taste
- 3-4 tbsp of water or as required
- Pressure cook the soaked chickpeas with salt and bayleaf for 6-7 whistles.
- In a pan, heat the oil/ghee.
- Once hot, add the whole spices including cloves, cardamom, bayleaf, dried red chillies, cinnamon stick and garlic (or 2 tsp garam masala powder if whole spices are not available).
- Sauté on medium heat until aromatic and the garlic starts to brown. Add the sliced onion and cook until the onion is golden brown.
5. If using whole spices (cardamom, cloves, bay leaf, dried red chillies and cinnamon stick), remove them at this stage so that they do not come in your mouth (I forgot to remove the bay leaf but I did later!).
6. Add the powdered spices including salt, turmeric powder, red chilli powder, garam masala and ground cinnamon and cook on medium heat.
7. Add 2-3 tbsp of water from the pressure cooked boiled chickpeas to allow the spices to cook.
8. Next, add the sliced mushroom and stir.
9. Cover it with a lid for 5-6 minutes to allow it to release water.
10. Once the mushroom begins to shrink in size, add the chopped spinach.
11. Allow to cook for a further 5-6 minutes and let 80% of the water evaporate.
12. Add the boiled chickpeas along with a further 3-4 tbsp of water from the pressure cooked to allow the chickpeas, spinach and mushroom to absorb the spices.
13. Cover with a lid and cook for another 5-6 minutes on medium heat.
14. Add 100 ml coconut milk and stir for another 2-3 minutes until the curry begins to thicken.
15. Adjust water and coconut milk as per required consistency.
16. Serve hot and enjoy with rice or roti!
Hope you enjoy this!