Photo by:  Maggie Hoffman

• If you want to warm yourself up with a tasty curry dish this recipe may be for you.  It has that good curry flavor with ease to prepare.  The flavor is even greater the next day.  This is a lighter vegetarian version of Punjabi-style saag curry which is usually heavy on the cream, butter, and cooked with lamb.

Recipe:

1 Tbs. olive oil

1 Tbs. ghee

1 tsp. ground cardamom

1tsp. ground cinnamon

1 Tbs. curry powder

1/2 tsp. cumin

1 1/2 cups finely chopped yellow onion

5 medium cloves garlic, minced

2 Tbs. grater gingerroot

1/4 tsp. sea salt

Dash white pepper

1 15-oz. can chickpeas

1 14-oz. can diced tomatoes

1/2 cup coconut milk

1 lb. baby spinach leaves

1/2 cup fresh cilantro sprigs, for garnish (optional)

• Preparation:

1. Warm oil and ghee in large saucepan over medium-high heat.  Add cardamom, cinnamon, curry, and cumin.  Cook, stirring 1 minute.
2. Reduce heat to medium, add onion and cook 4 to 5 minutes, until onions are tender.  Add garlic, salt, and white pepper; cook 1 minute.
3. Add chickpeas, tomatoes, and coconut milk.  Bring to boil, reduce heat, and cook, covered, 10 minutes until chickpeas are soft.
4. Add spinach, and cook 1 to 2 minutes, until spinach is just wilted.  Season to taste with salt and pepper.
5. Divide among six serving plates, garnish with cilantro sprigs and serve with basmati rice, if desired.

Per Serving: 235 CAL; 7 G PROT; 10 G TOTAL FAT ( 6 G SAT FAT); 34 G CARB; 7 MG CHOL; 455 MG SOD; 9 G FIBER; 4 G SUGARS

• I used ghee when making this recipe so I am not sure if you would want to substitute using oil.  Ghee is clarified butter or pure butter.  Ghee is used in a lot of Indian cookery and gives a distinct flavor.

References:

www.betternutrition.com

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