Spinach Chickpea Curry

Spinach Chickpea Curry

168
BELLACOOLA 0

"A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired."

Ingredients

20 m servings 346 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 849 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
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Reviews

168
  1. 243 Ratings

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Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...

I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used ...

I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of groun...