Delicious Spinach Chickpea Curry In A Jiffy!
I know, “in a hurry” would have been much catchier but since there is a chain called “Hurry Curry”, I didn’t want to infringe on any copyrights and whatnot. I’m sure all major corporations are watching my blog like a hawk, just waiting for me to slip up.
This one is so simple that it barely counts as a recipe, which is why I am posting it on my Wednesday miscellany day rather than my weekend recipe day.
Cue harp arpeggio:
Here’s the story, I remember it as if it were yesterday (when in fact it was four days ago).
After enjoying my Butter Chicken Recipe on Saturday, I had almost enough left for dinner on Sunday. Almost. How could I augment the leftovers to make an entire meal? I wanted something in the same family as butter chicken and something quick and easy. You see, Sunday is my pub day, and I don’t want to cook anything too complicated after a rough day at the pub.
So I decided to make a curry that actually had some sort of vegetable in it, since the chicken dish did not (except for onions and garlic). So I bought some frozen spinach, a can of chickpeas, a jar of curry sauce and an onion (you need to have something fresh).
Besides slicing and sautéing the onion, everything else is just plopped into the pot. This would also be a good crazy-quick dinner for two on its own with some rice. I think the entire thing took around 20-25 minutes.
I also made it in the Instant Pot, making it even easier.
All you need to do is heat some oil on the HIGH sauté setting, and sauté the onion until it it is translucent.
Dump in a jar (15 ounce) of Madras Curry sauce, a large can (29 ounce) of chickpeas and half a 16-ounce bag of frozen spinach (or an 8-ounce package if you can find it).
Turn off the sauté mode, lock on the lid and using the manual setting, set to reach high pressure (which is the default) and 4 minutes time.
When time is up, do a quick release, give it a stir and serve! It is excellent with a dollop of sour cream.
|Super Quick Spinach Chickpea Curry|| |
- 1-2 tablespoons cooking oil (I used coconut oil)
- 1 sweet onion, thinly sliced (I used the mandoline)
- 1 jar (15 ounce) madras curry sauce
- 1 can (29 ounce) chickpeas
- ½ of a 16 ounce bag frozen spinach (or 1 8 ounce package, if available)
- In electric pressure cooker, heat oil on high sauté mode
- Sauté the onion until translucent
- Add the curry sauce, chickpeas and frozen spinach
- Turn off sauté mode and lock top on pressure cooker
- Using the manual setting, set for high pressure and set time for 4 minutes
- When time is up, do a quick release
- Serve with a dollop of sour cream (optional)