Chickpea and Tomato Curry

Name: Chickpea and Tomato Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 1 cup yellow onion roughly chopped; 4 cloves garlic peeled; 2 teaspoons ginger paste; 5-6 roma tomatoes or 2-3 hot house tomatoes diced; warm water; 1 can chickpeas drained and rinsed; 2 tablespoons curry powder; 1 teaspoon cumin; 2 teaspoon masala; 0.5 head cauliflower chopped; hot pepper if desired; 2 cups fresh spinach

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 tablespoon Extra Virgin Olive Oil1 cup yellow onion, roughly chopped4 cloves garlic, peeled2 teaspoons ginger paste5-6 roma tomatoes or 2-3 hot house tomatoes, dicedwarm water1 can chickpeas, drained and rinsed2 tablespoons curry powder1 teaspoon cumin2 teaspoon masala0.5 head cauliflower, choppedhot pepper, if desired2 cups fresh spinach

Directions

Heat olive oil in saucepan over medium heat.

Combine onion, garlic and ginger paste in a blender or mixer, and pulse until it becomes a paste. Add to the olive oil, stirring frequently.

Add diced tomatoes to saucepan and turn up heat to medium high. Stir, allowing tomatoes to liquify. Add water, 1/4 cup at a time as needed, to keep liquid bubbling and prevent from drying out.

Add chickpeas, curry powder, cumin, masala, and hot pepper if using (you will just need to adjust according to your own tastes). Stir well into the tomato mixture. Allow to come to a low boil for a few minutes.

Add in cauliflower, stirring frequently. Let boil for a few more minutes, adding 1/4 cup more water if necessary in order to prevent from drying out.

Add in spinach, stirring in until wilted.

Add salt to taste.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENNOELLE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving