Mandy Yin: Spring Greens And Chickpea Curry

This is a wonderfully quick curry to throw together.

I choose to use Worcestershire sauce over tamarind for this curry, as the anchovy essence in the Worcestershire sauce really adds another level to the gravy. If you’re vegan, feel free to just use tamarind paste, but add sugar to balance out the flavours. You can simply serve this on its own with rice, or as a side dish. It does pack a decent chilli kick, so you can use one or even no chillies at all, if you wish to make it milder.

Extracted from Simply Malaysian by Mandy Yin (Quadrille, £27), Photography by Louise Hagger. Buy here

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Asian
, Curries

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Method

Bring a large pot of heavily salted water (like the sea) to a rolling boil.

Using a food processor to save time, finely chop the onion, ginger, garlic and chillies. Transfer the mixture to a large non-stick wok, then add the oil, ¾ teaspoon salt and turmeric, and place over a medium-high heat. Stir-fry for 9 minutes, stirring frequently to avoid burning.

While the onions are cooking, add the spring greens and chickpeas to the pot of boiling water. Simmer over a medium heat for 5 minutes. Drain thoroughly.

Add the coconut cream, Worcestershire sauce and sugar to the wok. Bring to the boil, then turn off the heat. Add the spring greens and chickpeas to the sauce, stir to combine and serve.