Chickpea and Spinach Curry

  • Laurs1024 Posted: 11/03/09
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    Delicious and fast

  • cerfenberg Posted: 04/07/10
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    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!

  • SarahIP Posted: 08/10/09
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    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.

  • peaches09 Posted: 05/31/10
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    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.

  • jmfoodie Posted: 09/22/10
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    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.

  • Batch3 Posted: 05/09/11
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    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!

  • sgazerm Posted: 02/27/13
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    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!

  • DelphineS Posted: 08/16/12
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    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.

  • Amerylla Posted: 08/14/12
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    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.

  • mandofan Posted: 12/11/12
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    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.

  • ziggy2go Posted: 12/29/13
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    Fast and easy! Not bad freshly cooked, but lay down on a bed of rice in a food saver container, suck all the air out, and toss it in the fridge. Over night, the beans and rice will soak up all the spice and flavor. The leftovers taste better than freshly made! No kidding!

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