Spicy Chickpea And Spinach Curry With Turmeric Rice
From amercolpsa 14 years agoIngredients
- 2 cups dried chickpeas, picked over shopping list
- 8 cups baby spinach leaves shopping list
- 2 (15-ounce) cans diced tomatoes shopping list
- 2 teaspoons ground coriander shopping list
- 2 teaspoons ground cumin shopping list
- 2 teaspoon garam masala* shopping list
- 1 teaspoon ground turmeric shopping list
- 2 teaspoons kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons fresh cilantro, chopped shopping list
- 1/2 cup plain yogurt shopping list
- 2 cups long grain white rice shopping list
- 2 tablespoons butter shopping list
- 4 cups water shopping list
- 1 teaspoon turmeric shopping list
- *garam masala is a blend of dry-roasted, ground spices from India. It canbe found in Indian markets and in the gourmet section of some supermarkets shopping list
- * Special equipment: Slow cooker shopping list
How to make it
- In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
- Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and plain yogurt and serve over rice.
- For rice:
- Melt butter in medium saucepan. Add rice and saute until golden brown. Add water and turmeric, stir and bring to boil. Turn down heat and cover. Cook for 20 minutes, let stand off heat for 5 minutes. Fluff rice with fork and serve.
The Rating
Reviewed by 6 people-
Sound good
hungrybear in Miner loved it -
This will 'impress' the boss... HIGH FIVE FORKS!! :)
snowcat17 in Milwaukee loved it -
sounds so good!
midgelet in Whereabouts loved it
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