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Chickpea and Spinach Curry
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Chickpea and Spinach Curry

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Chickpea and Spinach Curry

½ cup olive oil
1½ cups chopped onion
1 teaspoon minced garlic
1½ teaspoon grated ginger
1 teaspoon curry powder
2 tablespoons nutritional yeast
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ cup vegetable broth
1 can full-fat coconut milk
1 cup crushed tomatoes
1 tablespoon fresh cilantro, chopped
1 cup chickpeas, rinsed and drained
1 tablespoon garam masala
2 cups spinach
cooked brown rice (optional)


In a large skillet, cook the olive oil over medium heat and sauté the onion, garlic and ginger for about 8 minutes, stirring often.

Add curry powder, yeast, cumin, turmeric, coriander and cayenne pepper. Cook for 1 minute, stirring constantly.

Stir in the broth, coconut milk, tomatoes, cilantro and chickpeas. Bring to a boil, then reduce the heat to low.

Sprinkle with garam masala, cover, and simmer for 15 minutes.

Add the spinach, and cook until it's barely wilted.

Serve hot with a side of rice.

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