Indian Inspiration (chickpea masala)

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Delicious curry recipe using leftover odds and ends, including any vegetables you want.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 1 large sweet onion, diced
  • 2 big garlic cloves, diced fine
  • 2 \" piece of fresh ginger, diced find
  • diced cooked potatoes
  • 1/2 bag frozen baby peas
  • 1 bag fresh baby spinach
  • 1 can or 2 cups drained and rinsed chickpeas
  • 1/2 cup light coconut milk (or milk of your choice)
  • 2-4 tbsp tomato paste
  • 1 tsp each curry and garam masala

Preparation

Preparation

1 garlic and ginger can be ground in the processor together
2 Saute onions, add garlic and ginger, cook till golden.
3 Add potatoes, peas and spinach and cook on low until spinach is wilted.
4 Add chickpeas. Heat through, then add sauce ingredients.
5 Dish should not be too wet. Serve over brown basmati rice

Special instructions

It's not really a recipe that I found anywhere, and the first time I made it it was to use up leftover odds and ends of veggies, and I used a bottled curry sauce. This time I decided to try from scratch. I also used 2 kinds of curry powder, red and yellow. You can use whatever veggies you have around, like okra.

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