Curry is one of my favorite things to eat. I love the smell, I love all the different flavors. I can’t go too long without having a curry meal. This is packed full of vegetables with a sweet and spicy curry sauce. I served rice with it – a great warm meal for a cooler day.
2 15 oz cans of chickpeas, drained
1 onion, diced
3 garlic cloves, minced
4 cups spinach, chopped
1 tablespoon ginger, grated
3/4 cup cashews
1 14 oz can coconut milk
1 lime, juiced
2 tablespoons olive oil
1/4 cup cilantro, finely chopped
1 red chili, seeded
2 teaspoons cumin seeds
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
(if you don’t want to buy so many spices can substitute 2 tablespoons garam masala.)
Heat the oil in a large skillet over medium heat, and add the onion and garlic. Cook for 5-10 minutes until they are starting to lightly brown. Add the ginger and the spices, along with the chili seeds and cashews. Cook together for about minute and add the coconut milk. Mix together and transfer it to a blender (food processor or immersion blender work as well). Using a medium speed, blend together until its smooth.
Transfer back to the pan and add the chickpeas and spinach. Stir occasionally and let the spinach wilt into the curry. Cook over medium heat for 15 minutes and add the cilantro. Stir well and and it’s ready to serve.
Notes – This is a thicker curry, if you want it a bit thinner – you can add a bit of water (1/4 cup). I didn’t find it to be very hot – and would have liked more chilies and cayenne pepper. If you like it hotter, feel free to add more of both. Others that eat with me don’t like really hot food so I hold off.
Garam Masala is a great spice and is wonderful if you’re new to cooking Indian style food. It won’t give quite the same flavor – but will let you try and enjoy the dish without making the investment into spices.