I made this amazingly flavorful vegetarian meal the other night in about 15 minutes flat.
No, I'm not kidding!
If you are reasonably proficient with a knife and can dispatch the onion and fresh ginger quickly, and have a can of chickpeas and diced tomatoes on-hand, then this is about as quick a meal as you can put on your dinner table. This is one-pan deliciousness that is super healthy and reheats beautifully for lunch or as a side-dish the following day.
Of course, you can add to the dish by adding cooked chicken, shrimp, or some other left-over protein you have laying about, but as is this is SO satisfying that I pinkie-promise you won't miss the meat. The creaminess of the yogurt, and fresh breath of the cilantro are key, so please don't pass them by.
Cheers – Steve
Spinach and Chickpea Curry
Ingredients
- 3 tablespoons canola oil
- 1/4 medium red onion, thinly sliced
- 2 tablespoons finely chopped fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-1/2-ounce can diced tomatoes
- kosher salt to taste
- 7 ounces (7 cups packed) baby spinach
- 1/4 cup chopped cilantro
- 1/2 cup greek yogurt
Instructions
- Heat the oil in a 12" skillet over medium high heat. Add the onions, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the onion is softened, 2-3 minutes. Stir in the chickpeas, tomatoes, and 1-1/4 teaspoons salt. Add the spinach by the handful, stirring to wilt as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavor have melded, 4-5 minutes more.
- Season to taste with more salt. Remove the pan from the heat and stir in the cilantro.
- Spoon onto a platter, and serve with the yogurt to dollop on top.