WELL almost all from the pantry. This also included most of a box of sad past it’s prime salad spinach. Do you have one of those? Or maybe it’s kale, any dark leafy green can be friends with this curry. Rob and I fit in a trip to Hong Kong right after our winter camp and sadly for the first time in years Rob got an nasty head cold & cough bug. It was a tough trip in many ways, but it is a fascinating place full of amazing food and I was grateful for the opportunity to race and run on the trails. Needless to say we both came home exhausted and depleted just ahead of a record setting snowstorm here in Flagstaff. Upon our return I had to rely on the the few items left in the fridge (looking at you box of spinach I just couldn’t throw away before we left) and our pantry to create something easy, quick and comforting for us both to regroup with. I keep a fairly large pantry which Rob gives me a hard time about sometimes but it sure came in handy last week!
- Basmati rice 1-2 cups
- 3 tablespoons ghee or coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 large onion diced
- salt to taste 1-2 teaspoons
- 2 tablespoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper ( adjust according to your preferred spice level)
- 1 14 oz can chickpeas rinsed and drained
- 3/4 of a large box of baby spinach ( as noted above any dark green will do)
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
NOTE: A few things would improve this dish if you have them around: 1-2 cloves garlic minced, subbing 1 tablespoon fresh ginger for the ground, chopped cilantro and a squeeze of lime.
- Cook rice according to package directions with one cinnamon stick, 1 tablespoon ghee or coconut oil, and 1/2 teaspoon salt.
- Heat remaining ghee or coconut oil in large sauté pan over medium heat.
- Add cumin seeds and mustard seeds and stir until toasted and fragrant 30 seconds – 1 minute.
- Add the onion and sauté over medium heat until soft and lightly brown – 8-10 minutes.
- Add remaining spices, stir to coat and sauté for two minutes until fragrant.
- Add chickpeas, stir to coat and sauté an additional 2-3 minutes.
- Next add spinach, stir, cover and let wilt for about 5 minutes reducing the heat a bit
- Stir again and add tomatoes and coconut milk.
- Raise the heat and bring to a boil, then cover turn down to a simmer for about 15 minutes to let the flavors meld and the sauce thicken a bit.
- Stir and serve over hot rice.
I don’t have any pictures of this dish, and sometimes it’s not the most photogenic anyway. It is however creamy, spicy and comforting on a cold snowy night. I leave you instead with a little cat snow snorkeling action.