Wow- this has to be one of the best curries I have ever made. I made the Chickpea and Spinach Curry from Vegan with a Vegeance. I loved the curry flavor but also that the taste of the chickpeas, spinach, and tomatoes came through. It's a curry that emphasizes the flavor of the veggies without a heavy sauce. Even DH, who is not fond of chickpeas, snuck a few nibbles. I notice he's been doing that lately :) I meant to make a full recipe but noticed that 1 of my cans of chickpeas had a dent in the rim- aarrrggg- I have to be real careful when I buy canned goods from my local grocery store- and as careful as I think I am, a few get by.
Here is what I made-
Chickpea and Spinach Curry
adapted from Vegan with a Vegeance
1 (14.5-ounce) can whole tomatoes
1 tablespoon veggie oil
1 teaspoon mustard seeds
1/2 vidalia or sweet onion
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 teaspoons curry powder (I used Penzey's Maharajah)
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cloves
1/4 teaspoon ground cinnamon
2 cardamom pods (I used green)
1/2 teaspoon salt
5 cups fresh spinach (I used baby and left it whole)
1 (15-ounce) can chickpeas, drained and rinsed
Prepare the tomaotes by removing them one at a time from the can, squeezing out the juice, and cutting them into bite-sized pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.
Preheat a large-sized saucepan (esp if doubling) over medium heat; pour in the veggie oil and then the mustard seeds. Let the seeds pop for about a minute- mine didn't pop :( I wonder if I don't have the right seeds??) then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add the garlic and ginger, and saute for 2 more minutes. Add spices, salt, and 1/4 cup of the reserved tomato juice; saute one minute more. Add tomatoes and heat through. Add the spinach, mixing until wilted. When the spinach is wilted and the mixture is liquidy, add the chickpeas. Lower the heat, cover, and simmer for 10 more minutes, stirring occasionally. Taste and adjust spices if necessary.
I had this curry with a bit of whole wheat couscous (made with veggie broth and garlic), and a salad. DH had the couscous, salad, and grilled lamb.
5 flamingos for taste- this curry is a repeater!
5 flamingos for time and effort
Here is what I made-
Chickpea and Spinach Curry
adapted from Vegan with a Vegeance
1 (14.5-ounce) can whole tomatoes
1 tablespoon veggie oil
1 teaspoon mustard seeds
1/2 vidalia or sweet onion
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 teaspoons curry powder (I used Penzey's Maharajah)
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cloves
1/4 teaspoon ground cinnamon
2 cardamom pods (I used green)
1/2 teaspoon salt
5 cups fresh spinach (I used baby and left it whole)
1 (15-ounce) can chickpeas, drained and rinsed
Prepare the tomaotes by removing them one at a time from the can, squeezing out the juice, and cutting them into bite-sized pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.
Preheat a large-sized saucepan (esp if doubling) over medium heat; pour in the veggie oil and then the mustard seeds. Let the seeds pop for about a minute- mine didn't pop :( I wonder if I don't have the right seeds??) then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add the garlic and ginger, and saute for 2 more minutes. Add spices, salt, and 1/4 cup of the reserved tomato juice; saute one minute more. Add tomatoes and heat through. Add the spinach, mixing until wilted. When the spinach is wilted and the mixture is liquidy, add the chickpeas. Lower the heat, cover, and simmer for 10 more minutes, stirring occasionally. Taste and adjust spices if necessary.
I had this curry with a bit of whole wheat couscous (made with veggie broth and garlic), and a salad. DH had the couscous, salad, and grilled lamb.
5 flamingos for taste- this curry is a repeater!
5 flamingos for time and effort
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