Monday, April 4, 2016

Vegan Chickpea and Spinach Curry


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

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

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.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.