Description
A cozy, bright curry that proves you do not need coconut to get deep, satisfying flavor. This chickpea and spinach curry is hearty enough for a weeknight dinner yet elegant enough to impress guests.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute.
- Stir in curry powder, cumin, and turmeric.
- Add diced tomatoes and chickpeas, simmer for 10 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper. Serve warm.
Notes
Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 2 months, adding fresh spinach only when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian