Ahhh... comfort food. It's officially fall, the frost is on the pumpkins, and I feel like hibernating. So this week's menu reflected that need to cozy up with a blanket and a warm bowl of creamy goodness.
I found a delicious recipe for Chana Saag (Chickpea and Spinach Curry) in the latest issue of Better Nutrition, one of those free magazines at the health food store. Even though I have my own recipe which I'm pretty happy with, I decided to give this one a try. With a little tweaking - and the seasonal use of pumpkin puree mixed in with the coconut milk - I think I made it my own. I really wanted to eat the entire pot myself, but I alas, this was work and I was cooking for a client. When I got home I couldn't resist making up a big pot for dinner.
Here's my modified recipe.
Chana Saag (Chickpea and Spinach Curry)
1 Tbl olive oil
1 cup onion, diced
2 cloves garlic, minced
1 Tbl fresh ginger, grated
1 tsp cinnamon
1 Tbl curry powder
1/2 tsp cumin
1/2 tsp sea salt
1 15 oz. can of chickpeas, drained and rinsed
1 cup cooked potatoes, diced
1 cup diced tomatoes
1/2 cup pumpkin puree (I like Farmer's Market organic canned pumpkin)
1 cup coconut milk (I like Thai Kitchen Organic Coconut Milk)
1/2 lb. baby spinach
fresh cilantro for garnish
In a large skillet, saute onion with a pinch of sea salt in oil on medium heat for 3-5 minutes, or until softened. Add garlic and ginger and saute another minute.
Stir in spices, then add tomatoes, pumpkin puree and coconut milk and sautee 3-5 minutes.
Stir in chickpeas and potatoes and simmer another 5 minutes. Season with sea salt.
Just before serving, stir in spinach and cook until wilted. Garnish with fresh cilantro. Enjoy!