Prep 10 mins
Cook 20 mins
This recipe is adapted from the "Chickpea and Spinach Curry" recipe in Isa Moskowitz's "Vegan with a Vengeance." The wonderful spices in this meal provide a whole lot of flavor for such a quick and easy meal. Cook the brown rice ahead of time and spend even less time in the kitchen! (Take into consideration that cooking the rice will take about 45 minutes if you have not pre-made it when starting this recipe).
- 4 cups cooked long-grain brown rice
- 3 tablespoons canola oil
- 1 (14 ounce) can whole canned tomatoes
- 2 cups diced onions
- 2 teaspoons mustard seeds
- 5 garlic cloves, minced
- 1 tablespoon ginger
- 3 teaspoons curry powder
- 1 teaspoon coriander
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 teaspoon salt
- 10 cups fresh spinach, chopped
- 2 (15 ounce) cans chickpeas, drained and rinsed
- Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
- When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
- After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
- Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.
This is a standby in our house! Love Post Punk Kitchen! By Isa's books! It is important to make sure the mustard seeds pop. The smell alone is worth it!
I made this recipe when I had *nothing* in the house except chickpeas and spinach-- and I don't like either one! This dish proves that vegan doesn't have to be bland; though I had to use a can of tomato paste instead of the diced tomatoes. I even got more chickpeas and spinach to try it again- the sauce is very rich and flavorful. Makes me like being healthy!