Chickpea and Spinach Curry

Delicious and fast

This is a good, solid vegetarian staple, but the curry powder that you use will make or brake it. I used Penzy's, highly recommend it and it's the same price as McCormick's. I also followed suggestions to replace the water with chicken broth and use fresh tomatoes. Great for lunches!

Delicious! It's a very filling meal because of all the chick peas-- and I like eating it best with pita bread to scoop up the curry.

This is a tasty, fast, healthy meal. I don't have a food processor, so I finely chopped the onion, used fresh ginger, and proceeded with the recipe. Served with fresh, warmed pita bread. I used chicken broth in place of water. I let the mixture simmer about 10 minutes to blend the flavors, then added spinach at the end.

I served this as a side dish over rice. I didn't have red curry powder so used 1/4 t. cumin and 1/2 t. sriracha (sp?)sauce for a half recipe. So tasty for so little time and expense, this will be a repeat at our house.

This was super easy and delicious; simple and tasty. I'm a fan. I just bought a bit of flat bread, but it probably would have been fine without it. Great recipe!

i was worried about how much flavor this would actually have based on some of the comments, so i used fresh tomatoes and well as garbanzo beans that i previously cooked. in addition, i added 4 cloves of garlic and 1/3 tsp of tomato paste...all that has made for an extremely yummy meal. last note: i live in colombia, curry paste is QUITE expensive, so i just used curry powder. :) enjoy your meal everyone!

Happened to have some Vindaloo curry paste so I used that, which I'm sure helped, but I also put in a couple of tablespoons of light cream cheese, inspired by a similar recipe on an Australian web site that called for something called "Philadelphia Cream for Cooking." Made it really rich-tasting without adding a lot of calories. Just as good as Indian buffet food, fresher, probably healthier, and incredibly quick.

This isn't a 'get out the china' recipe but it was fast and filling. At first I thought it could use a bit more curry; the jury's still out on that one. I didn't use a food processor, but chopped the onion and ginger quite fine. Next time I probably will increase the ginger and the curry just a bit, but it was really tasty just as it was. It'll be one I make frequently.

This isn't going to "wow" anyone, but it's tasty enough for such a quick dish that it certainly can be a useful recipe when you only have about 10 minutes to make a dish.