Name: Chickpea, gnocchi and spinach curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp garam marsala; 1 medium (150g) brown onion, chopped coarsely; 2 cloves garlic, crushed; 1 long red chilli, seeds removed and chopped; 2 tbsps tomato paste; 1 tbsp grated ginger; 2 tbsps vegetable oil or ghee; 200 grams cauliflower florets; 500 grams store bought potato gnocchi; 3 cups (750ml) chicken or vegetable stock; 2 tsps brown sugar; 400 grams can chickpeas, rinsed and drained; 100 grams yellow grape tomatoes, halved; 2 cups (50g) baby spinach leaves; Greek style yoghurt, to serve; Coriander, to serve

Chickpea, gnocchi and spinach curry

A hearty weeknight dinner made with store-bought gnocchi and pantry staples.

Bowl of chickpea, gnocchi & spinach curry

Serves 4

Prep

10M

Cook

15M

Total

25M

We’ve taken store-bought gnocchi and transformed it into a hearty chickpea and spinach curry that’s both budget-friendly and delicious.

Want to learn how to make your own gnocchi? Follow our fail-proof potato gnocchi recipe.

Ingredients

1 tbsp garam marsala

1 medium (150g) brown onion, chopped coarsely

2 cloves garlic, crushed

1 long red chilli, seeds removed and chopped

2 tbsps tomato paste

1 tbsp grated ginger

2 tbsps vegetable oil or ghee

200 grams cauliflower florets

500 grams store bought potato gnocchi

3 cups (750ml) chicken or vegetable stock

2 tsps brown sugar

400 grams can chickpeas, rinsed and drained

100 grams yellow grape tomatoes, halved

2 cups (50g) baby spinach leaves

Greek style yoghurt, to serve

Coriander, to serve

Method

1.Combine garam marsala, onion, garlic, chilli, tomato paste, ginger and oil in small food processor and process to a smooth paste.

2.Heat the oil or ghee in large heavy based saucepan over medium heat. Add the paste and cook, stirring for 1 minute, or until fragrant.

3.Add the cauliflower, gnocchi and stock, bring to a simmer. Partially cover with a lid and cook for 10 minutes, or until the cauliflower is almost tender. Add the brown sugar, chickpeas and tomatoes; cook for a further 5 minutes. Season with salt and freshly ground black pepper.

4.Remove from the heat, add spinach and fold through until just wilted. Serve with yoghurt and coriander.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Michele Cranston

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