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Spinach And Chickpea Curry

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Spinach And Chickpea Curry
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Makes: 4 servings adjust



  • 14 cup Canola Oil

Step 1

Heat the oil in a 12-inch, non-stick sauté pan over medium heat.


  • 12 medium Red Onion, thinly sliced

Step 2

Add the onions and cook, stirring often, until the onion is softened.


  • 14 cup Fresh Ginger, grated or finely chopped (i just use pre-grated from a tube)
  • 2 tablespoons Curry Powder
  • 2 teaspoons Garam Masala Powder
  • 14 teaspoon Cayenne Pepper

Step 3

Add ginger, curry powder, garam masala, and cayenne. Cook and stir for 1-2 minutes taking care not to burn the spices. Add a tiny bit of water to cool the pan if spices are getting done too quickly.


  • 30 ounces Canned Chickpeas, rinsed and drained
  • 29 ounces Canned Diced Tomatoes, with liquid
  • Kosher Salt

Step 4

Stir in the chickpeas, tomatoes, and 2-1/2 tsp. salt. Note: if you are using regular table salt, cut the amount of salt in half.


  • 14 ounces Baby Spinach, 14 packed cups

Step 5

Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more.

Step 6

If mixture appears to be too dry, add water a little at a time until desired consistency. There should be some sauce but shouldn't be like soup.

Step 7

Season to taste with more salt, if needed.


  • 12 cup Fresh Cilantro, chopped; i just use pre-chopped cilantro from a tube

Step 8

Remove the pan from the heat and stir in the cilantro.


  • 1 cup Plain Greek Yogurt

Step 9

Serve over cooked Jasmine rice with a dollop of yogurt on top.
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