April 4, 2009

Another new curry favorite

The hubs and I have really begun to like Indian food - thanks to our friends Rupa and Dibyendu. They introduced us to authentic Indian cooking at their house and now we're kind of hooked.

I made this recipe from Epicurious and it was SO tasty and good! Very easy to make as well. Served over Bastami rice.

I made a few changes though - I used canned chickpeas for a quick meal and did not use the slow cooker but the stove top.

Will certainly be adding this to our regular rotation of vegetarian meals.

Spicy Chickpea and Spinach Curry

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Again you can easily do this with canned chickpeas on the stovetop - it took us about 25 minutes and we made that while the rice was finishing steaming.

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