One of my go-to mid-week dinner choices will always be a curry dish. A curry dish is often influenced by Indian or Thai cuisines. This Chickpea Spinach Curry is a new favorite of ours because it contains chickpeas (which we love in every shape and flavor)….and spinach that tastes amazing in this dish (not to mention it adds a wonderful, soft texture and an abundance of iron). The flavors here are definitely more inspired by Indian cuisine, or as my husband said: “This dish can easily be served at a high-end Indian restaurant” (and I promise I didn’t aim a gun at his head)

Anyway, why do I really like to prepare a curry dish once a week? Because it tastes amazing, number one, and number two, it’s so quick to make! I usually have all the ingredients in the house at all times. Between the fridge/freezer and pantry, it’s never a failure. My family loves curry so that helps too😉.

You can serve it as is, or on top of rice, quinoa, or your favorite grain. You can also add tofu or tempeh for extra protein.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 teaspoon cumin seeds

3 cloves of garlic, minced

1 tablespoon fresh ginger, minced

1 jalapeño, chopped

1 tablespoon yellow curry powder

1 large tomato, chopped

6 cups fresh spinach

5 cups cooked chickpeas (soak dried chickpeas overnight, cook and drain)

2 cups water, approximately

1 tablespoon vegetable base

+salt

+pepper

Directions

Take a wide skillet/pot and add olive oil and onion, salt & pepper, sauté for a few minutes on medium-high heat until translucent. Then, add cumin seeds, garlic, and ginger and sauté for a couple more minutes. You may need to add a splash of water to help release the bits from the bottom of the pot. Next, add jalapeño, yellow curry, and tomato and sauté for a minute. Add spinach and saute until wilted, then add chickpeas, water, and vegetable base. Bring to a boil, then lower to simmer and let cook for about an hour until most of the water has soaked into the stew. Add salt or pepper as needed.