How to prepare Spinach curry recipe
Chickpea & Spinach Curry
1 - 12oz can whole tomatoes in juice
3 tbsp vegetable oil
2 tsp mustard seeds
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
3 tsp curry powder
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp asafoetida (optional, also sold as hing powder)
3 cardamom pods
1 tsp salt
10 c fresh spinach, rinsed and chopped
4 c chickpeas (just use what you've got, it won't make a difference
really)
Prep tomatoes by removing them from the can one at a time, squeezing
out the juice and reserving it, and tearing the tomatoes into bite-sized
pieces.
Preheat a medium saucepan over moderate heat. Pour in the oil and
then the mustard seeds. Let the seeds pop for about a minute (you
will want to cover the pot so the seeds don't hop right out.) Then
add onion, turn up the heat to med-high and saute for 7-10 minutes.
Add garlic and ginger and saute for 2 more minutes. Add spices, salt
and 1/4 c of the reserved tomato juice and saute for another minute
or so. Add tomato pieces and heat through. Add spinach by the handful,
mixing each addition until wilted. When all the spinach has wilted
the mixture should be liquid-y; you can add more tomato juice if it's
not. Add the chickpeas, lower the heat, cover and simmer for 10 minutes.
Taste, adust seasonings if needed and simmer uncovered for another
0 minutes until a stew-like consistency is reached. Serve over basmati
rice.
Your Spinach curry recipe is ready now
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