chickpea curry with spinach
This is a great vegetarian meal! Serve with Naan bread, basmati rice and cucumber raita.
prep time
15 Min
cook time
30 Min
method
Saute
yield
4-6 serving(s)
Ingredients
- 2 tablespoons canola oil
- 1 1/2 cups onion, sliced
- 3 cloves garlic
- 3/4 teaspoon cumin seeds
- 2 cups tomatoes, canned and diced
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander, ground
- 2 cups cubed yukon gold potatoes
- 5 cups chickpeas, canned, drained
- 1 package baby spinach
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons lime juice
How To Make chickpea curry with spinach
-
Step 1heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes. Add the cumin seeds, tomatoes and their juices, garam masala, turmeric, coriander, 2 cups water and the 1 tsp. salt and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Add the potatoes, spinach and chickpeas and continue to simmer until the potatoes are tender, 15 to 20 minutes more. Season with salt and stir in the cilantro and lime juice. Transfer the curry to a warmed serving bowl and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Indian
Ingredient:
Beans/Legumes
Culture:
Indian
Method:
Saute
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