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Monday, April 15, 2013

Spinach, Chickpea & Potato Masala

We love Indian food and I'm finally getting to the point where I can whip together an Indian Curry or Masala dish with whatever I have on hand.  We particularly like this combination.


1 lb. potatoes, cut into ½-inch cubes (I’ve used russet, Yukon, and sweet potatoes…all good)
2 cans chick peas, drained.
2 tbs. olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 tbs. minced ginger (I’ve used powdered in a pinch)
1 jalapeño chile, finely chopped
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. turmeric
1 13.5-oz. can light coconut milk
1 8-oz. bag spinach
1½- 2 tsp. garam masala
1 tbs. lime juice
¼ cup chopped cilantro

1.       Cook potatoes 10 minutes, or until just tender. Set aside.
2.       Heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden.
3.       Add garlic, ginger, and jalapeño, and sauté 1 minute.
4.       Stir in chick peas, coriander, cumin, turmeric, and potatoes. Sauté 1 to 2 minutes.
5.       Add 1/4 cup water, coconut milk, and salt and pepper to taste.
6.       Bring to a simmer.
7.       Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce thickens.
8.       Stir in 1/4 cup water, spinach, and garam masala. Cook 2 minutes, or until spinach wilts.
9.       Stir in lime juice and cilantro
10.      Serve over brown rice.