I get one cooking magazine in the mail. Fine Cooking. I’ve mentioned it more than once (at least a dozen times probably) on the blog. It’s most definitely my favorite cooking magazine. It doesn’t have loads of content, but what it does have is good content and not a lot of ads. Anyway, buy a copy sometime and check it out.
This recipe for chickpea and spinach curry is from the latest issue. While doing meal planning for this past week I was at a loss for Tuesday’s dinner. So I grabbed the magazine and started flipping through it. This one stood out to me right away. I love the flavors in Indian food, but it often takes a lot of time and ingredients to make good Indian food at home. This recipe allows you to take some short cuts but still wind up with a very flavorful and satisfying meal with just enough spice.
Our Tuesday nights get a little crazy, no matter how hard I try I always feel like I am rushing to get dinner ready or the house picked up. This meal fit in perfectly with our busy night (although I failed in some ways this past week and we were still rushed!). It comes together incredibly quickly and cooks up in a flash. It’s full of good-for-you vegetables and fills you up without being heavy. But your house will smell like curry for a few days. That’s the only downside. Ben came home the next day from work and said, “Indian again?” to which I replied “No, spaghetti and meatballs.” which I’d spent all day cooking. I was sure it would’ve masked the curry, but no.
You can serve this as a side dish or as a vegetarian main, which is what I did. The recipe below serves 4 as a side and 2 as a main. It’s easily doubled or tripled, so can suit whatever your needs are.
I skipped out on the yogurt the first time around, but ate it with leftovers and loved the creamy, coolness of it next to the spice. Definitely serve this with naan if you can, but I am sure it would also be nice on a bed of white rice.
If you don’t like cilantro or are serving this to people who don’t, leave it out of the dish. You can serve fresh cilantro separately and let people decide how much, if any, they want.
Quick Chickpea and Spinach Curry
From Fine Cooking
- 1 tablespoon canola oil
- 1/2 medium red onion, thinly sliced
- 2 tablespoons finely chopped fresh ginger
- 1 garlic clove, minced
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1/8 tsp. cayenne (optional, I left it out)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 14-1/2-ounce can diced tomatoes
- Kosher salt
- 6-7 ounces baby spinach
- 1/4 cup chopped cilantro (optional, mix in or on the side)
- 1/2 cup Greek yogurt (optional for serving)
- Heat the oil in a large skillet over medium heat.
- Add in the onion, ginger, curry powder and garam masala and cook for a few minutes, until the onion is softened. Add in the garlic and cook for one minute more.
- Stir in the chickpeas, tomatoes, and salt to taste (start with 1/2 teaspoon and add no more than 1 teaspoon)
- Add in the spinach, a cup or so at a time, letting is cook down just a bit before adding more to keep you pan from getting overloaded.
- Once the spinach has cooked down and is wilted, season with more salt if needed, cover the pan and turn off the heat. Let it sit for about 5 minutes.
- You can stir in the cilantro to the dish now if desired or serve it on the side.