Chickpea and Spinach Curry

From Cooking Light, I have no idea when.

This comes together in 10-15 minutes. I like to put some plain yogurt on it and have naan or pita.

1 c coarsely chopped onion
1 1/2 T bottled ground fresh ginger (or chop some ginger)
1 tsp olive oil
1 1/2 tsp sugar
1 1/2 tsp red curry powder
1 19oz can chickpeas, drained
1 14.5 oz can diced tomatoes, undrained
4 cups fresh spinach
1/2 c water
1/4 tsp salt

1. Combine onion and ginger in a food processor, pulse until minced.
2. Heat oil in a large non-stick skillet over medium-high heat. Add onion mixture, sugar, curry to pan, saute 3 min. Add chickpeas and toms, simmer 2min. Stir in spinach, water, salt and cook 1 minute until spinach wilts.

3 servings, 247 calories, 4g fat.

Re: Chickpea and Spinach Curry

I've never used the paste. For future reference, you can freeze the big chunk of ginger and just microplane off what you need each time.

[alison]

Re: Chickpea and Spinach Curry

I freeze my ginger now, thanks to you, Jenn. But I can't get over having the skin in my food. I still take a knife and cut off the skin.

Re: Chickpea and Spinach Curry

Yum. I have everything except naan. Flour tortillas?

I just bought a tube of ginger paste. It says to use it like fresh ginger. :huh:

you don't happen to have some chapati flour on hand, do you? I can give you a quick lesson in making chapati.

Re: Chickpea and Spinach Curry

chapati is another form of cooked dough with which to pick up Indian food. You can actually even use white flour - it just doesn't taste as good. My MIL had me nuke the white flour (about 3 handfuls) for 30 seconds ... makes the molecules expand or something. Add about 1T of oil, and then enough water to make it into a firm dough you can make balls from. Roll out the balls, heat a little oil in a pan, and cook on both sides. It tastes better with chapati flour, but works in a pinch.

Re: Chickpea and Spinach Curry

Sometimes I use this ginger juice. The bottle says to use it like fresh and it seems to turn out fine. The paste should be perfect!

This comes together really quickly but to save a little more time and dishwashing, I sometimes skip the food processor part and just go ahead with the ginger and onion in the pan.