Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (14 ounces) diced tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 4 cups fresh spinach leaves, washed and chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and ginger and cook for 1 minute, stirring constantly.
3. Add the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, chickpeas, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Add the spinach and cook for 2-3 minutes, until wilted.
6. Stir in the cilantro and lemon juice.
7. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 316
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
Substitutions for ingredients:
- Vegetable oil: Canola oil or olive oil
- Onion: Shallots or leeks
- Garlic: Garlic powder
- Ginger: Ground ginger
- Cumin: Curry powder
- Coriander: Ground cilantro
- Turmeric: Curry powder
- Cayenne pepper: Paprika or red pepper flakes
- Diced tomatoes: Crushed tomatoes or tomato sauce
- Chickpeas: Cannellini beans or kidney beans
- Vegetable broth: Chicken broth or water
- Spinach: Kale or Swiss chard
- Cilantro: Parsley or basil
- Lemon juice: Lime juice or apple cider vinegar
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use coconut milk instead of vegetable broth for a creamier curry.
- Add diced bell peppers or carrots for extra vegetables.
- Use different beans, such as black beans or navy beans, instead of chickpeas.
Tips and tricks:
- Rinse the chickpeas well to remove any excess salt or starch.
- Use fresh spinach for the best flavor and texture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Grilled chicken
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry originated in India and has become popular around the world, with many different variations and ingredients.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian