I think this is supposed to be our first week of "real" spring weather. I'm a little bit excited about it. And I'm ready to ditch the heavy casseroles and start eating fresh, light meals for dinner--like I tend to do once it gets warm out. I think we'll start with leftovers, then my sister's delish looking recipe (how could that not be yummy?). Throw a little shrimp and some salads in there, and I'm feeling lighter already. ;)
*Monday: Leftovers (went HERE for a date night Saturday night. This is Burke's new favorite place. Like, he's been having dreams about Chicken Shawarma. And we still have food leftover!)
*Tuesday: Chickpea & Spinach Curry over Brown Rice
*Wednesday: Spicy Black Bean Cakes (with avocados, of course)
*Thursday: Baby shrimp over linguine with red pepper/garlic & eggplant spread (Trader Joes) on top
*Friday: Asian Rotisserie Chicken Salad + Potstickers (for the kiddos)
*Saturday: Leftovers for them--and GIRL'S NIGHT for me here!
*Sunday:Happy Mother's Day! Roasted Root Vegetable Pizza (and to make Ryder happy, we'll probably have a pepperoni one as well). I may use Trader Joe's crust, or I know my Mom has a wonderful recipe...where is it Mom???
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
02 May 2011
01 May 2011
The Amateur Debut
It's about time I contribute to this blog, I'd say. This has been my go-to recipe for the last couple months. It's quick, easy, nutritious, full of good flavor, and I usually have all of the ingredients on hand. We've tried it over rice, cous cous, and quinoa, but we're open to other ideas.
Chickpea and Spinach Curry
-12 oz. canned diced tomatoes
-3T olive oil
-2t mustard seed
-1 large diced onion
-4 cloves garlic
-2T minced fresh ginger
-3t curry powder
-2t ground cumin seed
-1t ground coriander seed
-1/8t ground cloves
-1/2t ground cinnamon
-1t salt
-10 cups spinach
-4 cups chickpeas
Strain tomatoes and save juice. Set aside. In a medium saucepan heat olive oil and add mustard seeds. Let seeds pop, then add onion. Turn up heat to medium high and saute 7-10 minutes, until onions begin to brown. Add the garlic and the ginger and saute for 2 more minutes. Add spices, salt, and 1/4 cup of tomato juice; saute one more minute. Add tomatoes and heat through. Add a handful of spinach until wilted and add the rest of the spinach. Add the chickpeas, lower the heat and simmer until the spinach is cooked. Add pepper and salt as necessary.
Let me know if you have any recommendations after you try it!
Chickpea and Spinach Curry
-12 oz. canned diced tomatoes
-3T olive oil
-2t mustard seed
-1 large diced onion
-4 cloves garlic
-2T minced fresh ginger
-3t curry powder
-2t ground cumin seed
-1t ground coriander seed
-1/8t ground cloves
-1/2t ground cinnamon
-1t salt
-10 cups spinach
-4 cups chickpeas
Strain tomatoes and save juice. Set aside. In a medium saucepan heat olive oil and add mustard seeds. Let seeds pop, then add onion. Turn up heat to medium high and saute 7-10 minutes, until onions begin to brown. Add the garlic and the ginger and saute for 2 more minutes. Add spices, salt, and 1/4 cup of tomato juice; saute one more minute. Add tomatoes and heat through. Add a handful of spinach until wilted and add the rest of the spinach. Add the chickpeas, lower the heat and simmer until the spinach is cooked. Add pepper and salt as necessary.
Let me know if you have any recommendations after you try it!
Subscribe to:
Posts (Atom)
