Look for garam masala--an Indian blend--in the spice aisle; Spice Islands and McCormick make it.
1 (3.5-ounce) bag boil-in-bag basmati or brown rice
1 tablespoon canola oil
1 large onion, diced
1 1/2 teaspoons garam masala
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can unsalted crushed tomatoes
1 (6-ounce) package fresh baby spinach
1/2 cup plain 2% Greek yogurt
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
How to Make It
Cook rice according to package directions; drain.
While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.
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I have never made any recipe that had indian influences before but my husband and I really enjoyed this. I followed the comments and added extra masala, red pepper, paprika, and garlic. The recipe wasn't blow your mind good, but it was defiantly something I would make again. It was easy to make, quick, cheap, and something different than what we usually make. This was also a filling meal, which is sometimes hard to accomplish when cooking vegetarian main dishes for meat-loving husbands.
This is a good base recipe, but you definitely have to make modifications. I added 1/2 teaspoon of smoked paprika and 1/4 teaspoon ground red pepper. It was really good, but I think next time I might add more garam masala and maybe more smoked paprika. If I didn't make the additions, the recipe as is would be 2 stars.
I made this last night and it was great. I did modify the recipe thought after reading other reviews. I added an extra half can of tomato and added the masala to taste, much more than the recipe called for as well as some madras hot curry powder. I also added some zucchini. It came out awesome and my husband loved it too. It was so easy to make, no question I will make this again.
I have made this recipe twice and have enjoyed it both times. I agree that the garam masala should be increased to taste. I will try the paprika as suggested below next time. I also doubled the spinach. I will make this again - probably with some regularity.
This was the worst "curry" dish I have ever tried to make. I followed the recipe exactly. Bland. Added more spice + more salt. Did not help. I wish I used the money for the ingredients at an actual Indian restauant.
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