Chickpea, Spinach, and Carrot Curry

Name: Chickpea, Spinach, and Carrot Curry
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Fresh ginger, 2 tablespoons finely chopped; Garlic, 1 tablespoon finely chopped; Yellow onion, ½, thinly sliced; Large carrots, 2, peeled and thinly sliced on the bias; Chickpeas, 1 can (15 oz/425 g), rinsed and drained; Baby spinach, 2 cups (2 oz/60 g), loosely packed; Canned chopped tomatoes in sauce (I like Pomi brand), 3 cups (26½ oz/750 g); Canned chopped tomatoes in sauce (I like Pomi brand), 3 cups (26½ oz/750 g); Canola oil, 2 tablespoons; Panch phoron spice blend, 2 teaspoons (see Note); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This warm, comforting stew is seasoned with a spice blend called panch phoron (“5 spices”), which gives the dish its authentic flavor. Serve with purchased naan bread or hot basmati rice and a little jarred chutney.

Ingredients

Canola oil, 2 tablespoons
Panch phoron spice blend, 2 teaspoons (see Note)

Asia
India
Dinner
Gluten-free
Spring
Vegan

Method

In a large sauté pan, warm the oil over medium heat. Add the panch phoron and sauté until the spices are aromatic, 1 minute. Add the onion and carrots and sauté until they begin to brown, 5 minutes. Add the ginger and garlic and sauté until aromatic, 1 minute.
Add the tomatoes and chickpeas and bring to a simmer. Cook, stirring occasionally, until the ca