Ingredients
- 1 Tbsp olive oil
1 Tbsp ghee or butter
1 tsp ground cardamom
1 tsp ground cinnamon
1 Tbsp curry powder
1/2 tsp cumin
1 1/2 cups finely chopped yellow onion
5 medium garlic , minced
2 Tbsp grated gingeroot
1/4 tsp sea salt (optional)
Dash white pepper
1 15-oz can chickpeas
1 14-oz can diced tomatoes
1/2 cup coconut milk
1 lb. baby spinach leaves
1/2 cup fresh cilantro for garnish, optional
1.Warm oil and ghee in large saucepan over medium- high heat. Add cardamom, cinnamon, curry and cumin. Cook, stirring, 1 minute
2.Reduce heat to medium, add onion and cook 4 to 5 minutes, until onion are just tender. Add garlic, ginger, salt, and white pepper; cook 1 minute.
3.Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, an dcook, covered, 10 minutes, until chickpeas are soft.
4.Add spinach, and cook 1 to 2 minutes, until spinach is just wilted. Season to taste with salt & pepper.
5. Divide among six serving plates, garnish with cilantro (optional) sprigs and serve with basmati rice, if desired.
Description
This Is A Light Version Of Punjabi-style Saag Curry Usually Served With Lamb. This Is The Vegetarian Version Of The Creamy Classic And Uses Coconut Milk For A More Healthful Twist. Served Over Chicken Baked Chicken Breasts If Desired.
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