Tuesday, October 19, 2010

Chickpea and Fresh Spinach Curry

I wouldn't normally use ReadyMade magazine as a source for recipes, but I was intrigued by a recipe for a Chickpea and Fresh Spinach Curry in a recent issue. When I saw that the recipes had been excerpted from a new cookbook, The Wholesome Kitchen, I decided to give it a whirl.

While this recipe isn't knock-your-socks-off delicious, it was tasty and very healthy. It's an ideal easy, weeknight vegetarian meal.

Chickpea and Fresh Spinach Curry
From The Wholesome Kitchen

1 white onion, roughly chopped
2 cloves garlic, sliced
1 t chopped fresh ginger
1 T light olive oil
2 T mild curry paste
14 oz can chopped tomatoes
1 c cold water
14 oz can chickpeas, rinsed and drained
1 lb fresh spinach, stalks removed and leaves chopped
A handful of cilantro leaves, roughly chopped

1. Put the onion, garlic, and ginger into a food processor and process until finely chopped.
2. Heat the oil in a skillet set over high heat. Add the onion mixture and cook for 4–5 minutes, stirring often, until golden brown.
3. Add the curry paste and stir-fry for 2 minutes, until aromatic.
4. Stir in the tomatoes, water, and chickpeas. Bring to a boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 minutes. Stir in the spinach and cook until just wilted.
5. Stir in the cilantro.
6. Serve over basmati rice.

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