Left over curry sauce? Give yours a Mexican twist with our Chana Masala Quesadillas, a quick Chana toasty or Chickpea Bhaji.
For the original Coconut Chickpea & Spinach Curry:
- 2 tins of chickpeas in water
- 250g bag baby spinach leaves
- 70gms tomato puree
- 400ml tin coconut cream
- large handful fresh coriander – chopped
- 1 red onion – finely chopped
- 4 cloves garlic – minced
- thumb sized piece of ginger – minced
- 1 tablespoon oil
- 1 tsp cumin seeds
- 5 cardamoms
- 2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- green chillies – optional
For the Curry:
- Fry the onion in the oil until turning brown.
- Add the cardamoms, cumin seeds, garlic, ginger & chillies (if using) and stir on. a medium heat, be careful not to burn the garlic
- Add tomato puree & mix well
- Add the drained chickpeas, mix well
- Add the turmeric, cumin and coriander powder
- Add a little water (1/2 cup) to adjust the consistency and let this cook for a few minutes
- Add the spinach leaves, chopped coriander & coconut cream
- Allow the spinach to wilt & stir well
- Serve right away!
For the Chana Masala Quesadillas:
Lay a soft tortilla in a frying pan, spread over left over curry. Finely chop ¼ of a red onion and sprinkle cheese on top. Cover with another tortilla. Dry fry for a few minutes in butter then flip and cook the other side. Slice and serve.
For the Chana Toasty:
This curry is delicious inside a toasted sandwich for a quick lunch with some chopped red onion and coriander.
For the Chickpea Bhaji:
Heat and mash the curry with a potato masher. You want to roughly mash it so you still have texture – not smooth. Toast a small brioche bun with butter in a frying pan and spoon on the mashed bhaji. Finely chop ¼ of a red onion, a little coriander and sprinkle on top. Enjoy right away.