Spinach curry recipe

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)

Method of cooking Spinach curry recipe

 

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.

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