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DENISE223

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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! emoticon
It's a keeper!

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  • HONEYBEEGRL77
    I have this book and haven't tried this recipe yet. Thanks for the idea! I'm betting that I can make it without the oil. I'll have to try it this week.
    3725 days ago
  • SHAKTI_ANGELIKA
    Looks yummy - I will try it! I love Indian food! And I have read all those books, they are really wonderful. There are others - John Robbins' books are a great primer. Also Fast Food Nation and Food Inc. (both made into movies). Although a lot of that is too sad and gruesome for me to watch.

    I sell at the Farmer's Markets, so I buy most of my produce there and at the WONDERFUL food coop we are lucky to have locally in Southern Oregon.

    emoticon
    3744 days ago
  • DENISE223
    Hi Sunny & Ellen :

    I thought I would post the recipe here in case anyone else wants to make this hearty & nutritious stew - with a couple of my recommendations for a tastier dish emoticon

    Sunny, in answer to your question about my DH, he considers himself to be 90% vegan, which is about accurate, though he never planned to be vegetarian or vegan. He has been such a great sport - he'll try all of the dishes that I make and will even finish whatever's on his plate. There have been a couple of times that I just can't eat the recipe that I've made, but...God bless him, he will emoticon
    Ben has read Michael Pollan's "Omnivore's Dilemma" & "In defense of food - An Eater's Manifesto" so he's become more knowledgeable about the horrifying mistreatment of farm animals & such. emoticon

    Ellen, here's the recipe. I hope that you enjoy it. Sorry that I didn't get it typed out for you last night. I added you as a friend, thank you for adding me! emoticon


    **The following recipe is from the "Vegan with a Vengeance" cookbook, by Isa Chandra Moskowitz**

    CHICKPEA AND SPINACH CURRY (serves 6 - 8)


    1 12 ounce can whole tomatoes (in juice, not puree)
    3 TBSPS vegetable oil ** I used canola **
    2 tsps mustard seeds ** I used yellow **
    1 large onion, cut into 1/4" dice (about 2 cups)
    4 cloves garlic, minced
    2 TBSPS fresh ginger, minced (I cheated & used organic chopped ginger in a jar;
    I would use FRESH ginger next time)
    3 tsps curry powder ** I had "sweet curry" powder, so used that **
    2 tsps ground cumin
    1 tsp ground coriander
    1/8 tsp ground cloves
    1/2 tsp ground cinammon
    1/4 tsp asafoetida (optional) ** Frontier brands @ Whole Foods **
    3 cardamom pods ** I purchased the green pods **
    1 tsp salt
    10 cups fresh spinach, well rinsed & chopped (used one pound fresh/organic)
    4 cups chickpeas (cooked & drained), OR 2 (15 oz) cans, drained & rinsed
    ** I used the canned chickpeas **


    INSTRUCTIONS:


    Prepare the tomatoes by removing them one at a time from the can, squeezing out the juice & tear into bite sized pieces.
    Place the prepared tomatoes in a bowl & reserve the juice in a can.

    Preheat a medium size saucepan over moderate heat, pour in the vegetable oil & then the mustard seeds.
    Let the seeds pop for about one minute, -- it's a good idea to cover the pot so that the seeds can't escape, then add the onion. Turn up the heat to med-high & saute for 7 - 10 minutes, until onion begins to brown.

    Add garlic & ginger & saute for 2 more minutes.
    Add spices, salt & 1/4 cup of the reserved tomato juice, saute one minute more.
    Add tomatoes & heat through.

    Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted & mixture is liquid-y, add the chickpeas.
    Lower the heat, cover & simmer for 10 more minutes, stirring occasionally.

    Taste & adjust the spices if necessary.
    Simmer uncovered for about 10 more minutes, or until a thick, stew like consistency is achieved.

    **my notes**

    -- We had this dish over rice, but I think it would be nice over different grains as well.

    -- I bought the 28 ounce can of whole tomatoes because it was on sale. I put the rest away to use later on. But, right after the first couple of bites we had, (this makes 6 - 8 servings), we both felt it was 'too strong'.
    Whether it was the curry, cloves or ginger, I'm not sure, but......the next evening I thought, "let me use the left-over tomatoes with some of the sauce" to see if it would make it milder.
    I prepared the tomatoes just like the recipe said, and used roughly 1/4 cup of the juice, and added it to the Spinach & chickpea leftovers.

    Ben and I both thought that this was a MAJOR improvement.

    I look forward to making this again and will definitely use the 28 oz of canned, whole tomatoes.
    I think that you could switch & use green/red lentils in place of the chickpeas for a bit more protein. But, the chickpeas were nice & hearty emoticon

    3766 days ago

    Comment edited on: 10/4/2010 1:35:45 PM
  • FUTUREHOPE49
    That looks good. I would like to try it. Where can I get the recipe?
    Ellen
    3769 days ago
  • SUNNYH99
    Denise, this looks and sounds yummy. I have the book and will look it up. Is your DH vegan too? Mine looks suspiciously at my foods most of the time, although he loved last week's Brussels Sprouts with Caramelized Onions and Pistachios from the Vegan Table cookbook. thanks for sharing your success!
    emoticon Sunny
    3771 days ago

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