This is a fantastic, nutritious, low budget meal for lunch or dinner. Can serve 4 (or more), or make two or three meals for two people.
1 T. oil
1 large onion, finely chopped
1 large can chickpeas
2 heaping T. garlic – (I like the garlic that comes in the bottle already chopped, but you can also use fresh. If using fresh, chop finely or grind it.)
2 heaping T. curry powder (I always use yellow but imagine any variety would be good.)
4 large potatoes, peeled and cubed
1 package chopped, frozen spinach
Salt/Pepper to taste
Optional: 1 cube chicken or beef bullion cube (If using bullion cube be careful not to add too much additional salt.)
Optional: 1 large can chopped tomatoes (I like the flavor the tomatoes give, plus it stretches out the meal for more servings – if not using the canned tomatoes add a cup of water to the recipe)
Optional: hot sauce
I generally make this in a large wok to save on using more pots/pans – drain liquid from chickpeas and reserve (if you prefer not to use the liquid from the chickpeas you can also use water) – add oil to wok and heat, then add onions, fry on medium for about a minute and add chickpeas and fry for an additional 2 to 3 minutes. To your reserved chick pea liquid add the curry powder, stirring well and then adding to the wok along with the garlic, then add cubed/peeled potatoes stirring well to ensure they are well covered in the curry mixture. Add the entire block of frozen chopped spinach (no need to thaw or drain – just keep stirring and allow it to melt into the hot curry mixture) along with salt (remember to be careful if using bullion cube), pepper. If using tomatoes, hot sauce (I usually use about 1/2 tsp) and bouillon cube, add and stir well.
Cover the wok, allow to simmer stirring occasionally for 20 minutes or until potatoes are soft. You will notice at the beginning the curry will seem very liquidy, the starch from the potatoes will thicken it up as it cooks. If you find it is too thick add some water but generally I find the above liquid measurements from the spinach, chickpeas and tomatoes is enough.
For lunch eat by itself or for dinner serve with rice or naan bread and a salad (I like to use either plain spinach or mixed baby greens with a drained can of mandarin oranges and balsamic vinegar dressing as I find the sweet tangy flavor compliments the curry well) and you have an inexpensive and nutritious meal with good sized portions/servings for 4. Entire cost to make the curry, depending upon store sales is approximately $5.00.
Variations: Try using different kinds of beans and even add a couple of beaten eggs stirred into the curry mixture to cook along with it. If you like don’t like beans you can also use meat – any kind will work, chicken, pork, beef (fresh or leftover). Different vegetable combinations are nice too, grated carrot, red, green or yellow peppers, eggplant, broccoli, zucchini…. Enjoy!!!