Chickpea spinach curry recipe.
This curry has a special place in my heart. For me and my husband, it’s an emotion. When we moved to Melbourne, we lived in the CBD for the first few months. We were in love with Melbourne – the streets, lanes, parks, riverfront, everything… An evening stroll around the city to discover something new was a must every day.
One such evening we came across ‘Crossways – a Hare Krishna vegetarian restaurant’. We were instantly excited and walked in to discover not just great food, but the fact that ISKCON temple was just a few tram-stops away from where we lived. For the next few months, this was our routine on most Sundays – tram to ISKCON, spend the mornings there, soul-satisfying lunch, and an afternoon stroll on St. Kilda beach… Bliss… Eventually, we moved to the suburbs and the frequency of our visits reduced. But one thing that has stayed fresh in our minds is the chickpea-spinach curry we ate during one of our trips to Crossways.
I wonder what magic it had – no chickpea curry we ever ate tasted like it – even though it didn’t contain any onion or garlic, being a Satvik food served at the temple. I am not sure how they made it, but I recreated this magical curry with some spices I was able to identify and some spices I love. My daughter loves this curry as much as we do. Every time I make this curry, we tell stories about those magical Sundays to our little girl.
Try this curry for a soul satisfying meal.
Chickpea spinach curry