Tuesday, July 16, 2013

Potato, Spinach and Garbanzo Bean Curry {GF + Vegetarian}

Potato, Spinach and Garbanzo Bean Curry

A spicy, healthy Potato, Spinach and Garbanzo Bean Curry.  Gluten Free** (omit naan bread) and Vegetarian recipe!
**For Gluten Free, omit naan bread (or use GF version) and always make sure the ingredients you use are clearly labeled Gluten Free, including your spices!


• 1/4 cup olive oil (or to taste)
• 1 teaspoon mustard seeds or mustard powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 tablespoon cayenne (or to taste)
• 6 tablespoons curry powder (or to taste)
• 6 tablespoons garam masala (or to taste)
• 1/2 cup chopped yellow onions
• 4-6 cloves garlic, minced
• 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
• 2 minced jalapeno peppers
• 4 small Yukon Gold potatoes
• 1 can garbanzo beans
• 1 teaspoon salt (or to taste)
• 2 pounds fresh spinach, rinsed, stems removed, and chopped
• 2-3 tomatoes, seeded and chopped
• 1 bunch fresh cilantro leaves; finely chopped


1. Wash and peel potatoes. Place them in boiling water to partially pre-cook, about 10-minutes. Remove from water and cube. 
2. Heat the oil in a large pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Or, add mustard powder if you don't have the seeds. Add cumin, coriander, turmeric cayenne, curry powder and garam masala and cook, stirring constantly for 30 seconds until fragrant. 
3. Add the onions, the (cubed, partially pre-cooked) potatoes, garlic, ginger and jalapenos and cook for approximately 10-15 minutes. 
4. Add the garbanzo beans followed by the spinach; cook until the spinach is wilted. 
5. Add the tomatoes and cook over medium-low heat until curry is thickened, approximately 15 to 20 minutes. 
6. Add the cilantro and stir well. 
7. Serve hot over quinoa or rice if following a Gluten Free diet OR with naan bread if not on a GF diet. 

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