Tomato and Spinach Curry

July 2, 2019

Ingredients

 

  • 1 large onion

  • 3 garlic cloves, minced

  • 1 can diced tomatoes

  • 1 tsp garam masala

  • 1 tsp curry powder

  • 1/2 tsp turmeric

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground cumin

  • 1/2 tsp sea salt (plus more to taste)

  • 1/2 tsp ginger paste

  • 2 cans chickpeas or favorite bean (drained)

  • 1 can coconut milk 

  • 1 T vegetable paste

  • 1-2 cups baby spinach

  • 3 cups cooked rice to serve

Instructions

In a pot over medium heat, cook the onion for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cumin, ginger, and sea salt. Cook for 2-3 minutes.

  • Add the chickpeas and stir through to coat. Add the coconut milk and vegetable paste and bring the mixture up to a boil for 5 minutes.

  • Remove the curry from the heat and serve with cooked rice.

 

 

Please reload

Recent Posts

February 24, 2020

February 10, 2020

Please reload

Archive

Please reload

Tags

Please reload

©2018 BY MY INTOLERANT FAMILY. PROUDLY CREATED WITH WIX.COM

  • My Happy Plant Journey