Friday, January 18, 2013

Chickpea and Spinach Curry

I've modified this recipe a little from the book Endometriosis: A Guide to Healing Through Nutrition. The original recipe calls for (sheep or goat) yogurt, but since that's difficult to find I'm using coconut milk, added a little vegetable base for flavor, and spices for nutritional purposes.

2 onions diced
1 tsp ginger grated or chopped
1 clove garlic chopped (1 tsp minced)
1 tsp curry powder (I think I used a tbsp)
1 can coconut milk
2 tbsp tomato paste
1 - 15oz can no salt added diced tomatoes
2 - 15 oz cans chickpeas rinsed
8 oz (half bag) frozen spinach
2 tbsp olive oil (cold pressed is recommended for Endo)
Salt (small pinch)
Black pepper
1 tsp Better than Bouillon Vegetable Base

Over medium heat, sautee onions, ginger and garlic in oil with a pinch of salt and black pepper. When onions are soft, add curry powder and cayenne to taste and cook for a few more minutes. (I read that black pepper, tumeric and cayenne enhance each others nutritional properties, so I always cook with them together when possible).

Add tomato paste, tomatoes, chickpeas and spinach and cook until spinach is heated through. Add coconut milk and vegetable base and cook another 5 minutes to let flavors come together.

Serve alone or over brown rice.

A note on canned tomatoes, rumor is Hunts is in the process of transitioning to BPA free cans.

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