Delicious curry recipe using leftover odds and ends, including any vegetables you want.
Indian Inspiration (chickpea masala)
Servings
4 Servings
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
Instructions
Preparation
- 1 garlic and ginger can be ground in the processor together2 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.
Leave a Reply