Recipe by BELLACOOLA
"A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired."
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1 (14.75 ounce) can
salt to taste
ground black pepper to taste
garlic powder, or to taste
1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
1 (12 ounce) package
firm tofu, cubed
fresh spinach, stems removed
dried basil or to taste
Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Heat for 30 seconds, stirring. Then add 6 curry leaves and 2 t. ginger-garlic paste. Stir for 30 seconds. Then add onion, 1 t. garam masala, 1 t. chili powder and 1 T. curry powder. (no curry paste required) I followed the recipe similary except that I added about 1/2 cup water after putting in the chick peas to create a thinner consistancy. We both loved it served with basmati rice. Next time I may add some chopped tomato.
This is the first recipe I have not liked from this site. I'm very surprised because it has alot of my favorite ingredients. Just by the smell of it I could tell I wasn't going to like it. I tried so hard to enjoy it and eat it, but I just couldn't! I'm upset I wasted all that food.
I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used the ingredients requested with 3 exceptions. 1 - garlic salt 2 - a can of diced tomatoes because the corn started sticking 3 - homemade paneer instead of tofu - but only because I had none, I've used tofu in curry before & as other reviewers have said, you need to brown it first with a little bit of oil, then take it out of the pan while you move onto the onions. I always put the cheese/tofu in last so they stay whole. In regards to curry paste. I noticed quite a few who were unable to use it reviewed a few years back. In the past 2 or 3 years, most major grocers carry curry paste - it's different from curry sauce. Also, other reviewers have mentioned this, the brand makes a HUGE difference. I only use Patak's. I'm always trying different brands because I like to think of myself as a lover of shortcuts - curry paste is one of them. I've used Patak's faithfully ever since I left my parents and missed authentic South Indian cooking (spicy flavorful & spicy hot). I used a medium hot paste because I'm not sure how much my 18 month can do - it must have been just right because she inhaled it as did my 5 year old. As far as measurements go - I don't use them. The beauty of curry is it's YOUR special blend. I'm writing home about this one!
I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of ground cumin which I think boosted the flavor dramatically. I followed the recipe exactly and added some boiled potato and cauliflower. I served it with basmati rice and it came out wonderful! Very mild also, as I have a very hard time eating spicy indian cuisine, but definitly not lacking in flavor! I'm very grateful for this wonderful recipe.
This was an excellent dish. I baked my tofu at 425 for 20 mins (cubed) prior to adding it to the pan, I like tofu a little more "cooked" than it usually gets in dishes like these. The tofu would also be excellent fried if fat content is not an issue. I served it with some somosas and another spicier dish (both recipes I found on this site)and my guests couldn't have loved it more.
This recipe was just delicious!! My only change was to the curry paste, as I didnt have any so I used 2tbspns. of Tomato Paste, and 2tbspns. of curry powder... mixed it well and then added per the instructions. I will make this one again and again! Thank so much to the poster!!
This is one of my family's favorites and I have made it dozens of times. I don't like curry powder but curry paste is much different! I always get the mild kind which is excellent. Others who found this bland must not have used the paste. I have made this for lots of folks and they all loved it. I always use sweet potato(partially cooked already so it doesn't take long), carrots, lima beans and broccoli and sometimes leave out the tofu and spinach if I don't have them. Also try it with tempeh. It is fast, easy and great!
I followed the recipe as is except that I added a diced tomato. Make sure you buy extra firm tofu (the kind for stir frying), otherwise it will fall apart when you are cooking the curry.
This curry is delicious! Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Chickpea Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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