Spinach & chickpea curry from -->> Vegan with a Vengeance
Wednesday, September 29, 2010
I made this recipe on Monday night. The recipe called for a 12 ounce can of whole tomatoes, but I purchased the 28 oz can (on sale). It also called for 10 cups of spinach, so I purchased a one pound package of organic baby spinach.
***Where does all that spinach go to???***
Initially, I made the recipe with just 12 ounces of tomato & some juice - then put the rest away to use at another time.
Last night I decided to add the remainder of the tomatoes with approximately 1/4 of the leftover juice.
My husband and I thought the recipe was much improved with the extra tomatoes & juice!
It's a keeper!