guyaneselunchServes 4£ Budget-friendly

Channa & spinach curry

Name: Channa & spinach curry
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Cuisine: guyanese
Ingredients: 2 × 400g tins Chickpeas; 200g Spinach; 400g tin Chopped tomatoes; 1 Onion; 3 cloves Garlic; thumb-sized piece Fresh ginger; 1 tbsp Garam masala; 1 tsp Ground cumin; 1/2 tsp Ground turmeric; 1 tbsp Rapeseed oil; 4 Wholemeal wraps (optional)

Chickpeas simmered in warm garam masala and tomato with wilted spinach — the roti-shop favourite, weekday-gentle.

Channa curry came to Guyana with Indian indentured workers and never left the table. Chickpeas are naturally rich in fibre and plant protein — this version simply eases back the oil and lets the spices do what they have always done.

Ingredients

Chickpeas2 × 400g tins
Spinach200g
Chopped tomatoes400g tin
Onion1
Garlic3 cloves
Fresh gingerthumb-sized piece
Garam masala1 tbsp
Ground cumin1 tsp
Ground turmeric1/2 tsp
Rapeseed oil1 tbsp
Wholemeal wraps (optional)4

Method

1Soften the onion in the oil, then add the garlic, ginger and spices and fry for one fragrant minute.
2Add the tomatoes and a splash of water; simmer 5 minutes.
3Tip in the drained chickpeas and simmer 15 minutes, crushing a few against the pot to thicken the sauce.
4Fold in the spinach until wilted. Taste — black pepper, maybe a squeeze of lime.
5Serve in bowls, or rolled in a warm wholemeal wrap in honour of the roti it grew up with.

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