Chickpea and Fresh Spinach Curry

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    A high quality curry paste will kick up the flavor.
ReadyMade

Posted by ReadyMade  
Written by Amy Palanjian, Recipes and Tips by Ross Dobson, Photography by Peter Cassidy

High quality curry pastes (we like Pataks) are good for Indian dishes, but even better when you add fresh touches. Chickpeas, popular in India, work brilliantly here in this spicy yet simple curry. 

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Skill Level

Easy

Active Time

Less than an hour

Cost

$

    Materials

  • 1 white onion, roughly chopped
  • 2 cloves garlic, sliced
  • 1 t chopped fresh ginger
  • 1 T light olive oil
  • 2 T mild curry paste
  • 14 oz can chopped tomatoes
  • 1 c cold water
  • 14 oz can chickpeas, rinsed and drained
  • 1 lb fresh spinach, stalks removed and leaves chopped
  • A handful of cilantro leaves, roughly chopped

    Tools

  • Food processor
  • Skillet
 
1

Put the onion, garlic, and ginger into a food processor and process until finely chopped. 

2

Heat the oil in a skillet set over high heat. Add the onion mixture and cook for 4–5 minutes, stirring often, until golden brown.

3

Add the curry paste and stir-fry for 2 minutes, until aromatic.

4

Stir in the tomatoes, water, and chickpeas. Bring to a boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 minutes. Stir in the spinach and cook until just wilted.

5

Stir in the cilantro, and serve with Indian naan or roti bread.