Chickpea Curry with Spinach and Tomatoes

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Chickpea Curry with Spinach and Tomatoes - Andrea Meyers

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We are counting down the last few weeks of school, and it seems like everything is hitting all at once. End of year field trips, SOL testing, hockey team events, Scout stuff, plus extended family celebrations like my parents’ 50th anniversary. I’m trying to balance everything, to keep all the plates spinning and the balls in the air. You know what that’s like, right? Everyone rushes home, grabs a sandwich or whatever is in the refrigerator, then dashes back out the door. Having dinner together is becoming a challenge, and I find myself grateful for the coming summer vacation.

So I’m whipping out our favorite fast meals, the food that’s healthy and tasty and on the table in 30 minutes or less. Curry in 30 minutes or less? Oh yes, this easy chickpea curry from Cooking Light can be on the table in a flash. The only real work is chopping the onions and making the beans if you prefer to make them at home, otherwise you just open cans of beans and tomatoes and pull spinach out of the bag.  I make a big batch of brown rice or quinoa once a week and reheat it for leftovers on super busy days. The garam masala spice mix packs a peppery punch and adds plenty of good flavor to the dish, and all those spices are good for you, too.

My guys like lots of sauce for their curry, so I double the crushed tomatoes and add a 15-ounce can of petite diced tomatoes. To balance the flavors, I also double the onion and add  more garam masala. It’s flavorful enough for the family, and those who like heat douse it with hot sauce.

You can purchase garam masala in international grocery stores or possibly in the international food aisle at well-stocked grocery stores. Or you can make your own and keep a bottle in the pantry.

Chickpea Curry with Spinach and Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Chickpea Curry with Spinach and Tomatoes

Adapted from Cooking Light.

Ingredients

1 to 2 tablespoons sunflower oil
2 large onions, diced
2-1/2 teaspoons garam masala, or more to taste
4 cups cooked chickpeas OR 2 (15-ounce/425 g) cans chickpeas, rinsed and drained
1 (28-ounce/894 g) can crushed tomatoes
1 (15-ounce/425 g) can petite diced tomatoes
1 (6-ounce/170 g) package fresh baby spinach
1/2 cup (4 ounces/227 g plain lowfat Greek yogurt
1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro

SERVE WITH
brown basmati rice

Preparation

Warm the pot over medium-high heat. Add the oil and swirl to coat. Add the onion and sauté until tender, about 5 minutes. Stir in the garam masala and cook just 30 seconds. Add the chickpeas, crushed tomatoes, and diced tomatoes. Cook until the beans are hot, about 5 to 10 minutes. Add the spinach and cook until it wilts, about 2 minutes. Remove from heat and stir in the yogurt and sea salt. Serve with rice and garnish with fresh cilantro.

Equipment & Recipe Notes

Equipment:
6-quart heavy bottom pot or Dutch oven

Recipe Notes:
You can use a diced fresh tomato in place of canned diced tomatoes.

You can also serve with brown jasmine rice or quinoa.

http://andreasrecipes.com/chickpea-curry-spinach-tomatoes/

More Fast and Healthy Dinner Recipes

Kung Pao Chicken - Andrea Meyers Vegetarian Grilled Mexican Stuffed Bell Peppers - Andrea Meyers Fast Fish Tacos with Spicy Chipotle Seasoning - Andrea Meyers

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[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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