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 TheFoodCritic. I shouldn't have worried. We both really enjoyed it. TheFutureFoodCritic ate some chickpeas (garbanzo beans), but wasn't having it otherwise. Baby fail.
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
- 1 Tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 1 Tablespoon finely grated ginger
- 2 Tablespoon curry powder
- 2 cans (15 oz each) chick peas (garbanzo beans), drained, rinsed
- 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
- 3 cups fresh baby spinach
- 1/2 cup finely chopped fresh cilantro
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt (kosher or sea salt)
- Hot cooked rice
- Plain yogurt, if desired (leave off if vegan)
- 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.