This dish was exactly what my body needed recently--it' a very warming, grounding meal and I was thrilled with the result! Curry is perfect for the cold evenings of February, with just enough spice to make you forget the cold and feel all toasty. Mmmmm.
Chickpea and Spinach Curry with Brown Rice (serves 4-6)
- 2 tbsp olive oil
- 1 medium onion, small dice
- 1 cup of long grain brown rice
- 1 3/4 cup water
- 2 cloves of garlic, minced
- 1 tbsp cumin seeds
- 1 tsp coriander
- 2 tsp curry powder
- 1/4 tsp cayenne
- 1 can (~13.5 oz)of coconut milk
- 1/2 cup water
- 2 tbsp tomato paste
- 2 cups of soaked chickpeas*/1 can of chickpeas
- 2 cups of chopped spinach**
- Salt to taste
Gently heat your olive oil and add your onion. While your onion is sweating, add your brown rice and water to a separate pan and bring to a boil--add salt, bring down to a simmer and cover once a boil has been reached. Set a timer for your rice and let's get saucy.
Add minced garlic and cumin seeds to your onion. After 2-3 minutes add remaining spices (coriander, curry powder, cayenne), coconut milk, tomato paste and water. Allow the sauce to gently simmer on low heat for 20-25 minutes. Add chickpeas, chopped spinach and salt to taste. Serve with brown rice.
*Soak 1 cup of chickpeas overnight (they expand). If you forget (I do frequently), a can of chickpeas works well too!
**Frozen spinach is a great substitution for fresh.