This recipe was inspired by my mom and is one of the recipes included in my book, Natural Pregnancy Cookbook. Having grown up in a vegetarian household, my mom has always made the most delicious, vegetarian Indian dishes. This is definitely one of those dishes that I turn to when I want something comforting that will deliver a taste of home.
This comforting vegetarian dish is packed with protein, fiber and plenty of flavor.
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons grated or minced ginger
- 1 teaspoon grated or minced garlic
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 2 cups chopped tomatoes (about 4 plum tomatoes)
- ¾ teaspoon kosher salt
- 1 cup light coconut milk
- 2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
- 1 teaspoon garam masala*
- 2 teaspoons lemon juice
- 1 package (5 ounces) baby spinach
- Fresh cilantro for garnish
- Heat the oil in a large sauté pan over medium heat and add the onion. Cook until softened, 6-7 minutes. Add the ginger, garlic, turmeric and cayenne and cook another minute until fragrant, stirring often. Add the tomatoes and salt and cook another 5-6 minutes until the tomatoes break down. Mash them with the back of a spoon as they cook. Add the coconut milk and chickpeas and simmer a few minutes until the sauce thickens. Stir in the garam masala and lemon juice. Add the spinach and cover the pan for a few minutes until wilted. Uncover and stir the spinach into the sauce. Taste and adjust seasoning as desired. Garnish with fresh cilantro. Serve curry with brown rice, naan or whole grain bread.
*Garam masala is an Indian blend of dried spices commonly used in Indian cooking. Most varieties contain a mixture of spices that includes peppercorns, cloves, cumin, coriander, and cardamom. It can be found in specialty grocery stores and increasingly in regular grocery stores. If you don’t have it, you can use a little ground cumin and coriander.