Monday, April 4, 2016

Vegan Chickpea and Spinach Curry

Yum

This Vegan Chickpea and Spinach Curry is a protein packed and fiber filled curry that will make your taste-buds very happy.  My daughter leans towards eating meat free a lot of the time.  On the other extreme, I live with two carnivores.  My husband and son are seldom satisfied with a meal unless there is some kind of meat in the meal.  The lucky thing is this delicious vegetarian/vegan curry was even satisfying to them.  We ate the curry over a bed of rice and there was a definite two thumbs up rating from all of us at the table. 

Chickpeas are very hearty and they stand up to cooking without turning mushy.  I always have a variety of dried or canned chickpeas in my pantry.  I used two cans of chickpeas here because this curry was a last minute meal.  Either way, chickpeas are very budget friendly.

I added spinach for extra nutrients and a touch of green in the dish.  I love using baby spinach in this dish since the stems are so small and there is no chopping required.  This dish was ready in less than 30 minutes and we had a meal that made everyone around the table happy.  There was no special short order cooking tonight.  I made one meal to everyone's satisfaction and that makes Mom happy.



Chickpea and Spinach Curry
Recipe by Ramona from Kitchen Simmer

Ingredients:  
2 cans of chickpeas (rinsed well)
1 medium onion chopped
1lb baby spinach rinsed and drained
2 stalks celery sliced
1 green bell pepper chopped 
1 Tbs garlic grated  
1 heaping Tbs grated fresh ginger  
2 serrano/jalapeno chilies sliced 
1 cup chopped tomatoes (or 15oz can of diced tomatoes)
1 tsp cumin seed
1 tsp mustard seed
1/4 tsp fenugreek seeds
1 piece of cinnamon stick 
1 tsp of red chili flakes (or to taste)
1/2 tsp of turmeric
10-15 curry leave
Salt (to taste)
1 can (15oz) coconut milk
1/2 cup of water

Directions:
Heat pan with 2 Tbs canola oil on medium heat.  Add onions, celery, curry leaves, cinnamon stick, fenugreek seeds, mustard seeds, cumin seeds with a little salt and cook for 5 minutes.  Then add the ginger and garlic and cook for another 2-3 minutes.
Next add the chopped green peppers, jalapeno peppers (seeded if you desire for less spice),  tomatoes, red chili flakes, turmeric and saute for 3-5 minutes.  Season with some salt for flavor.

Then add the rinsed and drained chickpeas and saute for a minute.  Next a can of coconut milk and 1/2 cup of water (I used the water to rinse out the can of coconut milk). Stir well then cook for 10 minutes.
Finally add the baby spinach and allow it to wilt.  Then taste for salt and seasoning.  Adjust salt and spice as desired.  Cook for 5 minutes.   Serve hot with rice or Indian flat breads.  Enjoy.






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10 comments:

  1. I love curry - and especially those with chickpeas. Such a good earthy, delicious flavor!

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  2. This is my kind of curry as I really love chickpeas, looks wonderful!

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  3. This looks WONDERFUL, seriously it does. I was nodding as I read the ingredients list...bring it on.

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  4. What a delicious meatless dish...love it! Thanks for sharing :)

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  5. How good is chickpea curry? Not only satisfying for the tastebuds, but for the tummy too. I love how healthy it makes me feel too. Your curry looks divine, if only it was infront of me right now, ready to eat! Thanks for sharing :)

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  6. Hi Ramona,

    Chickpea curry looks so good! My husband loves chickpea and I make a spicy chickpea curry Sri Lankan style. I like the addition of spinach to make it healthier :)

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    1. Thank you Ruwani! I hope your husband enjoys the added spinach. :)

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  7. Well what do you know I have a couple of cans of chickpeas in the pantry. Now all I have to do is get some spinach.

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