Chickpea & Spinach Curry in a Hurry
With much of our family being from the Caribbean, curry is a staple in our household. When we first got married, my husband showed off his curry-making skills and we’ve come up with dozens of recipes since then.
There are many different curry recipes, from Indian curry to Jamaican curry. Each has a different and unique flavor.
My quick and easy remedy for a curry craving, is the yellow Jamaican-style curry powder. By adding fresh ingredients and lime, ginger, onions or garlic, you can tweak the flavor and get something new every time you make it.
This fast and simple recipe vegetable curry recipe uses hearty chickpeas and super healthy spinach. The lime and garlic give it a unique taste and by topping with plain Greek yogurt, you get an extra shot of protein.
1 can of chickpeas (drained & rinsed)
2 cups fresh spinach (I like New Star Cooking with Spinach)
½ cup white onion (chopped)
2 cloves of garlic (chopped)
1 jalapeno (chopped) *If you like mild flavor, remove the membrane and seeds
Juice of ½ a lime
Cooked rice (white or brown)
Plain Greek yogurt
1. Heat oil over a medium heat. Add onion, garlic and jalapeno and cook until softened.
2. Add a bit more oil to the pan to create a sauce. Toss in the chickpeas and curry powder, stir and cook until the beans are heated.
3. Add spinach, in batches if needed, cook until just wilted. Squeeze in lime juice and remove from heat.
4. Serve over rice and top with a generous dollop of yogurt.