Tuesday, November 27, 2007

Chickpea and Spinach Curry

adapted from Cooking Light, October 2002

cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger
1 clove garlic, peeled and minced
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 tablespoons red curry paste (I like Pataks)
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon Garam Masala

Combine onion, ginger, and garlic in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, salt, and Garam Masala; cook 1 minute or until spinach wilts.

Serve over basmati rice with plain yogurt and chutney.

Makes about 3 servings.

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