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delicious! healthy! powerhouse!
A VEGETARIAN dish made with spinach and chickpeas, in a tangy tomato gravy and a special Masala Matters blend.
What I love about this dish
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It is super healthy and uses only 1 tbsp oil in 3 cups of curry.
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DOES NOT need butter or cream. Masala Matters blend is enough to make it delectable.
NO LONG STORY HERE...getting straight to the how to's....
SERVING SUGGESTIONS, ETC.
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SERVE WITH SIDE OF COOKED BASMATI RICE OR JASMINE RICE AND/OR NAAN BREAD
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TURN IT INTO A TACO NIGHT WITH YOGURT-ONION-TOMATO SAUCE. CLICK HERE FOR DIRECTIONS FOR THIS AMAZING SAUCE!
LET'S GET COOKING
PREP TIME: 5 MINS
COOK TIME: 16-18 MINS
TOTAL TIME; 23-25 MINS APPX
INGREDIENTS
1. CHICKPEAS- 1 CAN (16 OZ), DRAINED
2. FROZEN SPINACH (10 OZ THAWED) OR FRESH SPINACH (1 LB). EITHER WORK
3. OIL (CANOLA/PEANUT/VEGETABLE)- 1 TBSP
4. RED ONION - 1 CUP, CHOPPED. I PREFER RED. THE SWEETNESS OF RED ONIONS ADDS NATURAL SWEETNESS TO THIS DISH.
5. GINGER-GARLIC- 2 TSP, CRUSHED. (USING FRESH IS A GAME-CHANGER. FROZEN CUBES AVAILABLE AT MANY GROCERY STORES ARE A GREAT OPTION AS WELL)
6. TOMATO PASTE - 2 TBSP
7. WATER- 3/4 CUP APPX
8. MASALA MATTERS CHICKS LOVE THE GREEN BLEND- 2 TBSP (FOR 3 SERVINGS/ CUPS)
9. SALT TO TASTE
10. OPTIONAL INGREDIENTS:
CHOPPED CILANTRO
LIME JUICE
HERE IS HOW TO COOK THIS SUPER SIMPLE YET DELECTABLE VEGETARIAN POWER HOUSE
COOKING METHOD
Directions for CLTG
IMP INFO
-2 TBSP. SPICE BLEND MAKES 3 SERVINGS (3 CUPS).
EACH PACK OF MASALA MATTERS 'CHICKS LOVE THE GREENS' MAKES APPX 9 SERVINGS/CUPS). ADJUST YOUR USAGE ACCORDINGLY
THAW THE SPINACH IF USING A FROZEN PACK. IF THE SPINACH IS NOT THAWED, ADD ABOUT 5 MINUTES TO THE COOKING TIME.
1. HEAT OIL IN A MEDIUM SIZED, SLIGHTLY DEEPER PAN
2. ADD CHOPPED ONION AND COOK THEM FOR ABOUT 3-4 AT LOW-MEDIUM TEMPERATURE UNTIL TRANSLUCENT AND THE RAW SMELL GOES AWAY.
3. ADD GINGER-GARLIC AND COOK ON LOW HEAT FOR ABOUT 15-20 SECONDS UNTIL FRAGRANT. (DO NOT LET IT BURN)
CLICK TO READ MORE ABOUT CRUSHED GINGER GARLIC
4. ADD TOMATO PASTE + 1/4 CUP WATER. MIX WELL AND COOK THE MIXTURE FOR ABOUT 1 MINUTE ON LOW HEAT.
5. ADD 2 TBSP MASALA MATTERS BLEND AND ADD ANOTHER 1/4 CUP WATER. MIX IT WELL WITH TOMATO MIXTURE AND COOK FOR UP TO 1.5-2 MINUTES ON LOW HEAT STIRRING CONSTANTLY.
6. ADD SPINACH, DRAINED CHICKPEAS, AND SALT TO TASTE. MIX EVERYTHING UNTIL WELL BLENDED WITH THE TOMATO MIXTURE.
7. COVER AND COOK FOR 14-16 MINUTES. ADD 1/4 CUP WATER HALFWAY (IF NEEDED), STIRRING OCCASIONALLY.
OPTIONAL:
8. GARNISH WITH LIME JUICE AND CILANTRO (I TOTALLY RECOMMEND IT).
DONE!!!!
Watch a super quick video
video- CLTG
Ginger-garlic
Ginger Garlic paste: This is how I make mine and it takes about 3 minutes.
Buy peeled garlic pods. Most stores carry them.
Peel 1-1.5inches of fresh ginger.
Use a mortar-pestle to crush 6-7 garlic pods and ginger together.
Alternatingly, you can always finely mince them. But crushing them brings the real flavor out.
Super tip: You can store the extra crushed ginger-garlic in a jar in a refrigerator. It stays up to a week!
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