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Chickpea and Spinach Curry I (P)
Source: Lorna Sass' Short-cut Vegetarian
Serves: 2 to 3

1 14-1/2-ounce can diced tomatoes with green chilies or 1 4-1/2-ounce can diced tomatoes plus 1 jalapeno, seeded, diced
1 10-ounce package frozen chopped spinach
1-3/4 cups cooked garbanzo beans or 1 15-ounce can chickpeas, drained, rinsed
1/2 cup chickpea (garbanzo beans) cooking liquid or drained organic chickpea can liquid or water
1 tbsp. garlic, minced
2 tsp. mild curry
1/3 cup unsweetened coconut, dried, grated
1/2 tsp. salt

Combine everything in large saucepan, bring to boil over high heat, cover and cook on medium heat for 5 minutes.

Break up block of spinach with fork, if necessary and continue cooking until it's all well blended. Stir well, serve over basmati or jasmine rice.

Posted by Andrea Bradford

Nutritional Info Per Serving: N/A