I am always on the hunt for hearty meatless meals for my eats-meat-now-but-is-still-a-vegetarian-at-heart husband so this recipe for Chickpea-Spinach Curry with Cucumber-Yogurt Sauce caught my eye. Plus, I’m crazy for anything with curry powder that takes less than 30 minutes.
First, remember to put the frozen spinach in the fridge in the morning to thaw. If you don’t (which I typically always forget to do), you can quick thaw spinach by running it under warm water and squeezing out the frozen chunks (in a pinch, I have nuked it, but I think it always tastes a little better if you take the time to let the spinach thaw).
Second thing to remember: Buy everything on your shopping list. Once I gathered my ingredients together, I realized I forgot the cilantro. I decided to make the sauce first to see if it could go without. I seeded and chopped the cucumbers—you have to chop them very fine if you don’t want chunky sauce—mine came out somewhere in the middle. I contemplated throwing the cucumbers for a quick turn in the food processor, but stuck with the more manual (less cleanup) route.
The sauce tasted good without the cilantro, but I felt it did need that extra punch so a quick trip back to the grocery store was inevitable (good thing I made this on a Saturday).
The rest of the recipe was very straightforward: I chopped onions, garlic, and ginger and cooked them for a few minutes before adding the curry powder. The kitchen was starting to smell delicious. Then I added the chickpeas (I like to stockpile of cans of chickpeas in the pantry—there are so many easy recipes with chickpeas), water, frozen spinach, and rest of the ingredients. This was super simple and didn’t require too much attention at the stove—a total win.
Full disclosure: we were so excited to eat this meal, I forgot to take a photo of the final product. Luckily, there were leftovers! I ate the final portion the next day for lunch and thought it tasted even better. If I could change one thing, I would add more heat/spice. It was a little mild for me. The Real Simple food editors recommended cooking a half jalapeño with the onion mixture, so next time I will definitely give that a try.
What did you think of the flavors?