Wednesday, January 8, 2020

Chickpea Spinach and Potato Curry





This chickpea spinach and potato curry was so good tonight! Here’s the recipe:

1/2 onion, chopped 
2 cloves garlic, minced 
1” piece of ginger, peeled and minced 
1 tsp each: Garam masala, cumin, turmeric, coriander 
1/2 tsp chili (Indian chili powder)
1 tsp salt
Pinch of sugar
1 - 16 oz can of tomato sauce 
1 cup coconut milk
1/2 cup chopped broccoli 
1 can chickpeas, drained and rinsed
2-3 handfuls of baby spinach, chopped 
1 potato, peeled and diced
1/2 cup frozen peas


Sauté onions, garlic and ginger in olive oil on medium high heat, add spices and salt and a splash of water. Stir around and and add all the other ingredients and bring to a boil. Add a little water if it’s too thick. Lower heat and simmer covered for 30-45 min.

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