Chickpea and Spinach Curry

In recent years I’ve become a lover of all things curry. It has taken my husband a while to warm up to this fragrant spice. I’ve been cooking up quite a few new vegetarian dishes to add to my recipe book, and this is one that will be a keeper! Loaded with protein and veggies–it’s full of flavor and sure to  warm the soul on a cold winters night.
In recent years I’ve become a lover of all things curry. It has taken my husband a while to warm up to this fragrant spice. I’ve been cooking up quite a few new vegetarian dishes to add to my recipe book, and this is one that will be a keeper! Loaded with protein and veggies–it’s full of flavor and sure to  warm the soul on a cold winters night.

Ingredients
  • 1 cup basmati rice, cooked
  • 2 tsp olive oil + 1 tbsp
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 4 tsp curry powder
  • 2 cans Chickpeas, rinsed and drained
  • 2 cups cauliflower, roasted
  • 1 pint cherry tomatoes, roasted
  • 4 cup spinach
  • 1 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions
  1. Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.
  2. Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.