Updated: Sep 14, 2020
Adapted from Budget Bytes.
This is a simple curry recipe that has lots of good tomato-y flavour. It's perfect for someone who is new to, or just getting into, curry dishes. It's vegan, gluten-free, dairy-free, and delicious! I highly recommend eating it with homemade naan bread (you can substitute for whole wheat flour) or hearty crackers.
This recipe is also quick and uses mostly pantry staples, so it's a great for a last minute supper.
1 tbsp olive oil
1 yellow onion, diced
1 tbsp minced garlic
1/2 inch fresh ginger, grated or minced
1 tbsp curry powder
spinach (2 handfuls fresh or 8 oz frozen)
1 can crushed tomatoes (or tomato sauce)
2 cans chickpeas, rinsed and drained
1 can sliced mushrooms, drained (optional but highly recommended)
salt and pepper to taste
Saute the onion, garlic and ginger in olive oil over medium heat until tender.
Add the curry powder and saute for another minute.
Add the spinach. If using fresh spinach add a bit of water and saute until wilted. If using frozen spinach, you don't need extra water.
Add the chickpeas, tomato sauce and mushrooms.
Season with salt and pepper to taste.
Allow to simmer on medium low heat for about 10 minutes or until the crushed tomatoes have lost most of their acidity.
Serve with naan bread, or rice, or crackers.