Tomato & Spinach Curry
- Main Course
- Vegetarian
- Tomatoes On the Vine
- All Recipes
- / Tomato & Spinach Curry
Ingredients
2 Tbsp. neutral oil
3 shallots, finely chopped
4 cloves garlic, finely grated
1” knob of ginger, grated
1 Tbsp. curry powder
2 tsp. garam masala
1 tsp. turmeric powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. brown sugar
1 tsp. Kosher salt
1 Tbsp. tomato paste
1 14.5 oz can of chickpeas, drained and rinsed
1 cup heavy cream
3 lb. tomatoes on the vine, diced
2 cups spinach leaves
Prepared basmati rice, for serving
Cilantro leaves, for garnish
3 shallots, finely chopped
4 cloves garlic, finely grated
1” knob of ginger, grated
1 Tbsp. curry powder
2 tsp. garam masala
1 tsp. turmeric powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. brown sugar
1 tsp. Kosher salt
1 Tbsp. tomato paste
1 14.5 oz can of chickpeas, drained and rinsed
1 cup heavy cream
3 lb. tomatoes on the vine, diced
2 cups spinach leaves
Prepared basmati rice, for serving
Cilantro leaves, for garnish
Steps
Step 1:
Heat the oil in a heavy-bottomed pot over medium heat. Add the shallots and cook for 3-5 minutes or until soft. Add in the garlic and ginger and cook until fragrant, about 1 minute.
Step 2:
Add the spices, brown sugar, salt, and tomato paste and allow to cook for 2-3 minutes or until the tomato paste becomes a deep red. Then add the chickpeas and stir to coat in the spices. Add the heavy cream and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the sauce has thickened.
Step 3:
Stir in the tomatoes and baby spinach and simmer until spinach is wilted. Remove from heat and serve with basmati rice and garnish with cilantro leaves.
