A delicious and warming curry, great for cooler nights and perfect for the whole family. This dish boasts the curry FLAVOR vs searing your mouth off heat, and is quick & easy to make!
I love a good curry. Growing up in New Zealand exposed me to many different cultures as Auckland is definitely a melting pot! The bonus of course is all the fabulous food from all over the world available everywhere.
While I usually make curries involving beef, lamb or chicken, this one definitely intrigued me. I wondered if we’d miss the meat, or if it would be hearty enough to satisfy the Husband. I shouldn’t have worried. We both really enjoyed it. The boy ate some chickpeas (garbanzo beans), but wasn’t having it otherwise.
Definitely don’t leave out the lemon juice or the cilantro, both are vital to the flavor of this dish. I used Maharaja curry powder (from Penzeys) and it was perfect.
Hope you give this a try!
Source: Barely adapted from Christine’s Kitchen Chronicles
Chickpea, Tomato & Spinach Curry
- 1 Tbs olive or vegetable oil
- 1 medium onion chopped (1/2 cup)
- 3 cloves garlic finely chopped
- 1 Tbs finely grated ginger
- 2 Tbs curry powder
- 2 15oz cans chick peas drained, rinsed
- 2 14.5oz cans fire roasted diced tomatoes undrained
- 3 cups fresh baby spinach
- 1/2 cup finely chopped fresh cilantro
- 1 Tbs fresh lemon juice
- 1/2 teaspoon coarse salt kosher or sea salt
- Hot cooked rice
- Plain yogurt if desired (leave off if vegan)
- In a large saucepan (I used my dutch oven), heat oil over medium heat.
- Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
- Stir in the chickpeas and tomatoes.
- Heat to a boil.
- Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Remove from heat then stir in the spinach, until it wilts..
- Stir in the cilantro, lemon juice, and salt.
- Serve over rice; top each serving with yogurt, if desired.