Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup frozen peas
- 1 cup chopped spinach
- 1 tablespoon lemon juice
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, paprika, garam masala, and salt. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and chickpeas. Bring to a simmer and cook for 10 minutes.
6. Add the coconut milk, frozen peas, and chopped spinach. Cook for another 5 minutes, or until the spinach is wilted.
7. Stir in the lemon juice.
8. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 28g
- Protein: 8g
- Fiber: 8g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Frozen peas can be substituted with fresh peas or green beans.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different types of beans, such as kidney beans or black beans.
- Add diced carrots or bell peppers for extra vegetables.
Tips and tricks:
- Use canned chickpeas for convenience, but you can also cook your own from scratch.
- Adjust the spice level to your liking by adding more or less of the spices.
- Add a dollop of yogurt or sour cream on top for a creamy finish.
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.
Pairings:
- Serve with a side of cucumber salad or raita.
Suggested side dishes:
- Rice or naan bread
- Cucumber salad or raita
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the onions until softened to avoid any raw onion flavor.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Curry originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian