Easy Chick Pea and Spinach Indian Curry
Easy Chick Pean and Spinach Indian Curry is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe makes 4 servings with 572 calories, 16g of protein, and 13g of fat each. For $1.55 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Several people made this recipe, and 466 would say it hit the spot. It is a reasonably priced recipe for fans of Indian food. If you have tomato puree, turmeric, coriander powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Eat Good 4 Life. Overall, this recipe earns a tremendous spoonacular score of 100%. Try Lemon Rice and Eggplant-Chick Pea Curry, Chick Pea Curry with Brown Rice (Meatless Monday), and Aloo Matar: Indian Pean and Potato Curry for similar recipes.
Servings: 4
Ingredients:
2 cups of brown rice.
1 1lb can of chickpeas, also called garbanzo beans, drained.
1 tablespoon coriander powder
Fresh coriander leaves for garnish, optional
1 oz fresh ginger, chopped
6 oz chopped frozen spinach, thawed and drained
1 tablespoon garam masala
3 cloves of garlic
2 tablespoons of olive oil
1 large onion
15 peppercorns
Salt to taste
4 oz tomato puree
1 medium tomatoes, chopped
2 teaspoons of turmeric
1 1/2 cup of water, if the sauce is too thick add more water
Equipment:
rice cooker
sauce pan
stove
Cooking instruction summary:
Cook rice on a rice cooker or stove top, set aside.In a large sauce pan, at medium heat, add the olive oil followed by the onions, garlic and ginger. Cook for about 5 minutes or until onions are translucent. Add the spices over low heat and stir. Add the chopped tomatoes and cook for 2-3 minutes.Increase the temperature to medium-high heat and add the chickpeas, tomato puree and water. Mix through and let it cook for about 5-10 minutes until the flavors are combined. Add the frozen spinach, salt to taste and cook further for 3-5 minutes.Serve over the brown rice and sprinkle with the chopped coriander if desired.
Step by step:
1. Cook rice on a rice cooker or stove top, set aside.In a large sauce pan, at medium heat, add the olive oil followed by the onions, garlic and ginger. Cook for about 5 minutes or until onions are translucent.
2. Add the spices over low heat and stir.
3. Add the chopped tomatoes and cook for 2-3 minutes.Increase the temperature to medium-high heat and add the chickpeas, tomato puree and water.
4. Mix through and let it cook for about 5-10 minutes until the flavors are combined.
5. Add the frozen spinach, salt to taste and cook further for 3-5 minutes.
6. Serve over the brown rice and sprinkle with the chopped coriander if desired.
Nutrition Information:
covered percent of daily need
