Monday, December 12, 2011

Chana Saag- Chickpea spinach curry

I got this recipe from one of the magazines you pick up at Vitamin Cottage. I couldn't find the exact recipe on the web (there are many to choose from). Here is one that is close from Group Recipes. I have amended the recipe below to how I made it.
  • 1 lb fresh baby spinach
  • 1 15-oz. can chickpeas
  • 2 T fresh ginger, grated
  • 1 T olive oil
  • 1 T ghee
  • 1 tsp cardamom
  • 1 tsp cinnamon 
  • 5-6 cloves garlic chopped
  • 1 cup onions finely chopped
  • 1 can tomatoes chopped (I used fresh)
  • 1 T curry
  • .5 tsp cumin
  • .5 C coconut milk
  • 1-2 green chiles, chopped (oops- I forgot)
Rinse chickpeas and roughly chop baby spinach.
Heat oil and ghee over medium-high heat. Add cardamom, cinnamon, curry and cumin. Stir for a minute.
Then add onions and sauté until golden. Add garlic, green chiles, ginger, salt and pepper, cook for one minute.
Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook covered for 10 minutes until chickpeas are soft.
Add spinach, stir, cook for 1-2 minutes or until just wilted. Season with salt and pepper.
 **Very nice. Good flavors. Easy to make.

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