October 5, 2011

Chickpea and Spinach Curry

When the weather is chilly you need something warm and sometimes you need to be warmed up from the inside out. Whether it’s one of those bone-chilling days of January or a chilly rainy day in August, Indian food does it.

This chickpea spinach curry is healthy and fills you up without weighing you down.

*Note: Chopped frozen spinach is great if making this is the winter when fresh can be quite costly.

Chickpea and Spinach Curry            (Serves 4)               (from Canadian Gradening)
1 white onion, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh ginger, finely chopped
1 tsp olive oil
2 tbs mild curry paste
1-14 oz can chopped tomatoes
1-14 oz can chickpeas, well rinsed
1 lb spinach, stalks removed and chopped
1 handful cilantro, chopped
Heat the oil in a skillet and add the onion, garlic and ginger and cook for 4-5 minutes until golden. Add curry paste and stirfry for another 2 minutes. Stir in the tomatoes, 1 cup water and the chickpeas. Bring to a boil then reduce to a medium simmer. Cook for 10 minutes. Stir in the spinach and cook until just wilted. Stir in cilantro and serve.


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