This Indian dish tastes like it has been simmering for hours, but it goes together quickly. If you need a last-minute dinner for your family, give this a try. If you’re new to using garam masala, co-ops sell spices in the bulk section, and they carry this blend.
Servings: 8 servings
6 T coconut oil or olive oil
1 large red onion, chopped
3 T finely chopped fresh ginger
6 large cloves of garlic, chopped
2 T curry powder
2 tsp. garam masala
1/8 tsp. cayenne (omit if you want it mild)
1 tsp. sea salt
two 15oz cans of chickpeas, drained
two 14.5oz cans of diced tomatoes
6 packed cups of baby spinach
½ cup of chopped cilantro
- Heat the oil in a large pot over medium heat and sauté the onions, ginger, and spices for 3-4 minutes. Then add the garlic and sauté 1-2 minutes more. You want the onions to be soft.
- Stir in the chickpeas, tomatoes, and salt.
- Add the spinach by the handful, stirring as it wilts.
- Continue to cook, stirring often until the spinach is completely wilted and the flavors have melded, about 4 to 5 minutes more. Season to taste with more salt.
- Remove from the pot and stir in the cilantro.
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