Weeknight Chickpea Curry

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 77 days ago, viewed by 174 , 1 Comments
yield4 portionstotal time35m

A simple vegetarian curry of chickpeas and spinach.

What you will need

1 Yellow Onion

1 clove Garlic

1 tsp grated Ginger

Olive Oil

1 tsp Garam Masala

1 tsp Cumin

1 Tbsp Curry Powder

28 oz. Fire Roasted Tomatoes

1 can Coconut Milk

25 oz. Chickpeas

5 oz. Frozen Spinach

20 oz. Precooked Rice, optional

Salt

(Nutritional facts 206 calories, 3.99 g fat, 32.48 g carbohydrates, 11.13 g protein, 6 mg cholesterol, 311 mg sodium)

How to cook

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Gather the ingredients.

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e root tip to yield thin arcs of onion.

Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.

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Peel the garlic cloves and chop or grate to a paste.

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Peel ginger with a spoon and grate to a paste.

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Heat some oil in a soup pot over medium heat.

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he sliced onion. Cook over medium heat, stirring frequently, until onions are tender and lightly browned.

When the oil begins to shine a little, you know it's getting hot. Toss in the sliced onion. Cook over medium heat, stirring frequently, until onions are tender and lightly browned.

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Stir in the ginger and garlic and toast briefly (2-3 minutes).

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Add the garam masala.

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Add the cumin.

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(2-3 minutes). Heat really boosts the flavor of spices so allowing them to toast briefly will add depth to your curry.

Add the curry powder. Stir in all of the spices and let them toast briefly (2-3 minutes). Heat really boosts the flavor of spices so allowing them to toast briefly will add depth to your curry.

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Add the canned tomatoes. Simmer for 5-10 minutes to reduce.

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Stir in the coconut milk.

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Strain the chickpeas and add them to the pot.

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 seasoning and serve.

Stir in the frozen spinach. Simmer to reduce to desired consistency. Adjust seasoning and serve.

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Comments

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Subaddra Sankruti avatar
Subaddra Sankruti
71 days ago โ˜ฐ
I know its the easy way to use canned ingredients. But try making them fresh. Also, a suggestion - grind an onion, 1 tbsp coconut and 5 cloves of garlic and add it after adding chickpeas. Bring it to boil for couple of mins. The gravy will be thicker and tastier.
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