Vegetarian Spinach Chickpea Curry

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1 T olive oil
1 T coconut oil
½ t ground cardamom
½ t ground cinnamon
1 T curry powder
1 C finely chopped sweet onion
4 medium garlic cloves, pressed
1 T grated ginger
16 oz can chickpeas, rinsed and drained
14.5 oz can diced tomatoes
1 C coconut milk
5 oz container baby spinach leaves
Salt to taste
Fresh cilantro, for garnish, optional

Warm oils in a large skillet or dutch oven over medium-high heat.  Add cardamom, cinnamon and curry.  Cook for one minute.  Reduce heat to medium and add onion and garlic until tender.  Add ginger and cook for one minute.  Add chickpeas, tomatoes and coconut milk.  Bring to boil, then reduce heat and cook, covered, 10 minutes and until chickpeas are soft.  Add spinach and cook until wilted.  Season with salt to taste.  Garnish with chopped fresh cilantro.

Serve over brown basmati rice.

Note:  Lite coconut milk works just fine in replacement of the coconut milk.  You can also add more spinach or use fresh tomatoes instead of canned, if you desire.  I also add about 1 t of honey at the end, to counter the acidity of the tomatoes, if needed.  

This tastes exceptional with a side of roasted butternut squash and apples. 

Enjoy!

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Posted by Chive Talkin at 11/19/2009 8:48 PM
Categories: Favorite Recipes
Tags: curry ginger coconut milk spinach tomatoes chickpea
 

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