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Author Notes: A couple friends in Boston intro'd me to the glorious world of Indian food while I was living there in 2008. I immediately fell in love with Saag, and I dreamed of being able to cook it. The complexities of indian food were intimidating but after attempting it with this recipe, I learned that the flavor is truly the only thing that is complex. This recipe is also gluten-free (for the glutards like me) and dairy-free, using light gluten-free mayo as a sub for the traditional yogurt :) It works really well to pack into homemade frozen lunches, and in fact, the flavors seem to meld together even more intensely post-freeze. —NicoleQ23
- 1 box of frozen chopped spinach, thawed and squeezed out
- 1 can of peas, drained (use canned not frozen)
- 1 can of garbanzo beans, drained (chick peas)
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon curry powder
- 2 teaspoons garam masala (optional)
- 1/2 cup broth (chicken/veggie both work)
- 2 tablespoons oil of choice (I use canola)
- Heat oil in medium-sized stew pot over medium-high heat. Add minced garlic, diced onions, cumin, garam masala, and curry powder. Cook until onions are translucent.
- Add drained peas and mash them until they dont look like peas anymore.
- Add remaining ingredients: spinach, garbanzos, broth of choice, and salt & pepa if you like. Slow cook until flavors are pungent in a good way, and beans are soft and delectable.
- Serve as a side or a main plate accompanied with rice.
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