Delicious Chickpea Curry
2 cans chickpeas, rinsed and drained
1 cup diced onion
1 teaspoon grated ginger
2 teaspoons minced garlic
4 cups chopped tomatoes
2 cups cauliflowerettes, coarsley chopped
2 cups baby spinach
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes (ground cayenne is good as well)
2 1/2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons garam masala
1 tablespoon extra-virgin olive oil
I have to confess, I don't measure much when cooking...so these are just basic guidelines. I probably use more of the seasonings than listed, but I like mine pretty spicy!
Heat oil in a large skillet over medium heat. Add onions and cook for a few minutes until tender, stirring occasionally. Add ginger and garlic, cook for 1 minute. Stir in salt, curry powder, turmeric, and pepper flakes. Cook a couple of minutes while stirring.
Add tomatoes and sugar, simmer for 10 minutes. Stir in chickpeas, cauliflower, baby spinach, and garam masala. Simmer for 10 minutes, covered. Serve over rice ( I like the texture of brown but that's just me :-) )
SO HOW'D IT GO?
I didn't make it exactly like the recipe, ( I never do with anything... :) ), I didn't have any cauliflower, but I added one red pepper, and used a lot more spinach. And i added some coconut milk. And it was really, really fantastic!!! Thanx for the inspiration! It says it serves 6, but honestly, we were two, and ate almost every bit of it in one meal...
Do try this!
This was fantastic! I'll definitely make it regularly from now on - truly delicious.
I found that the cauliflower was still not cooked after 10 mins, so I'm going to start it in the microwave for a minute before adding it next time. Maybe this was because I cut the pieces too big. But yummy, anyway!