Curry recipes often scare me off at first sight because their ingredient lists are so long. If you keep a fully stocked spice cabinet at all times, this isn’t a problem. But if you don’t, it could cost you a pretty penny to get everything you need. The recipe below skirts that problem by using curry powder (a blend of many spices) and garam masala (another spice mixture).
Spinach and chickpeas are splendid partners, as you can see demonstrated here. The spinach is fresh and green and “vegetable-y.” The chickpeas add a heartiness and bite to the dish, plus a good dose of both filling fiber and protein. I could eat this curry over brown rice once a week for the rest of my life.
Vegetarian Spinach and Chickpea Curry
2 tablespoons cooking oil
2 onions, diced
1 2-inch piece fresh ginger, peeled
4 garlic cloves, peeled
2 14-ounce cans diced tomatoes, drained
1 14-ounce can chickpeas, with liquid
2 jalapeño peppers, minced
2 tablespoons curry powder
2 teaspoons garam masala
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound fresh spinach, stemmed and chopped
Juice of 1 lime
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, until golden brown, about 15 minutes.
In a blender or food processor, combine the ginger and garlic with ¼ cup water and process until smooth. Add the mixture to the onions in the pot.
Stir in the tomatoes, chickpeas, along with their liquid, jalapeño, curry powder, garam masala, salt and pepper. Lower the heat to medium-low, and cook, stirring occasionally, for 20 minutes.
Stir in the spinach and cook, stirring frequently, until the spinach is wilted, about 5 minutes more. Just before serving, squeeze in the lime juice.
