Chickpea and Spinach Curry was more than what I was looking for. Not only did it use on-hand ingredients, but it was a 10 minute dinner. I gave some basmati rice a head start, and before I could blink I had a simple curry dish begging for a dollop of chutney. I did tweak the recipe a tiny bit. First, I added a clove of garlic to the onions and ginger. I've never made an Indian recipe without it, I wasn't about to start. I also used a curry paste instead of the original curry powder called for, since I had a jar in the fridge. And my final tweak was a tiny sprinkling of Garam Masala at the very end. I just love the flavor that adds to my curries, and I wouldn't want to eat one without it. I scooped the curry onto some basmati rice, and then topped the whole thing with a scoop of plain yogurt and my pear chutney. I couldn't have asked for better. I got everything I wanted for dinner, including leftovers for tonight. And honestly and truly- it was a 10 minute dinner if you don't include the rice. Adding the time for the rice takes it to 20 minutes. Not bad in the least to satisfy a craving and make a nutritious dinner in one fell stroke.
Chickpea and Spinach Curry
1 clove garlic, peeled and minced
1/4 teaspoon Garam Masala
Combine onion, ginger, and garlic in a food processor; pulse until minced.
Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, salt, and Garam Masala; cook 1 minute or until spinach wilts.
Serve over basmati rice with plain yogurt and chutney.Makes about 3 servings.