When we first made this recipe, we felt pretty accomplished. We made an Indian meal! In under 45 minutes! With *fresh* ginger and authentic spices! But now, we supplement the meal with some legit curry and samosas from our favorite Indian takeout spot. So this curry is not the most authentic, but it is a simple, delicious, and healthy weekday dinner meal. And it makes excellent leftovers.
- olive oil – to coat skillet
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp fresh minced ginger
- 2 tsp gram masala
- 1 tsp cumin
- additional (optional) spices: ground toasted fennel seed (1 tsp), coriander (1 tsp)
- shake of red pepper flakes
- two 14 oz can chopped tomatoes
- 1-2 tsp sugar
- 2 cups cooked chickpeas (or 1 can)
- generous handfuls of spinach
- squeeze of lemon
- Heat olive oil in skillet over medium heat, add onions and cook until translucent, 4-5 minutes.
- Add garlic and ginger, cooking 1-2 minutes more.
- Add the spices, stirring so the onions are coated. Cook 1-2 minutes more, until fragrant.
- Add chickpeas. Stir to coat with spices.
- Add tomatoes and sugar. Stir and bring to a boil. Once at a boil, reduce heat to low and cook for 20 minutes. If liquid is reducing too rapidly, cover.
- Add spinach, in batches, stirring into curry so spinach wilts.
- End with a squeeze of lemon and a garnish of cilantro. Serve with rice, nan, a little yogurt if you’d like!
Details: Serves up to 4 people, or 2 with lots of leftovers (especially when you’re eating with some samosas, you’ll be very full!)
To print the recipe, click here: Chickpea + Spinach “Curry”