Ohmygoodness! It’s been two weeks since I posted! Please don’t hate me for not supplying a steady flow of recipes and filling you in on the RIVETING retails of my wildly exciting life. Kidding, obviously. I can’t say I have anything super interesting to report. I did get a new car! A really, really pretty new car from my parents that I was totally not expecting but my little old junker exhaled it’s final fumes and it was time for an upgrade. Exciting right?! Well then today, 4 days later, I got rear-ended on the highway by some ass-hole (yeah, I said it) who decided to drive away. Just drove away. Life’s a roller coaster I guess!
So it’s just been a bit of a normal grind.. 5 exams last week also meant that my mom banned me from the kitchen. Not because she doesn’t like my cooking… (Or at least I hope not) but she wanted me to focus on school. She knows I’m fully capable of “procrastibaking” and never getting any homework done. Per usual, she’s right. But. Never fear. I was able to sneak in a few delicious weeknight dinners this week that I will share this weekend!
The first yummy meal I’m going to share is sort of a best-of-both-worlds type deal. It’s Indian-influenced so there’s that fun, exotic side to it… But it’s so so so SO easy. I’m talking 20 minutes tops easy. I think we see an ethnic recipe and naturally think there’s some amount of skill involved because they’re unfamiliar. But people are busy in every culture, and anything is easy with a little practice. I do want to add, however, that I’m not guaranteeing any amount of authenticity to the “Indian-ness” of this recipe… But it’s called Curry right?! 😉 Taste for yourself and decide.
I don’t have a ton of pictures- well, I barely have any at all- and this recipe is so easy so this will be a short post! I’m sure you don’t mind me skipping all the yammering… So here we go!
Gathering these ingredients is a snap. A few pantry staples: crushed tomatoes, canned chick peas, onion, and brown rice (use boil-in-bag for an even quicker meal!) Some grocery items: baby spinach, nonfat plain Greek yogurt, and fresh cilantro. And spices: I used garam masala and vindaloo, both curry mixes, but either will do!
Cook your rice however you prefer, or according to package directions. Or use leftovers! Then the only real prep work was chopping he onions, for which I admittedly sometimes use that weird “Slap-Chop” thing that usually just collects dust in our kitchen… So do what ya gotta do, but chop those bad boys up. Throw them in a pan with a hefty spray of cooking spray and about a teaspoon of olive oil. Cook those down over medium for about five minutes until they’re translucent and really starting to get a nice brown. It’s totally ok if some get a little crispy- more flavor! Then add your spices and stir for about 30 seconds, you’re really going to smell some wonderful things here. This is a flavor base for the dish and personally, I think these smell divine. Then just dump in your chick peas, crushed tomatoes, and spinach. It’s going to look like a ton of spinach but it cooks down like crazy so don’t worry.
Side note on canned crushed tomatoes. I can NEVER find them in a 15 oz can. Ever. Anywhere. It always comes in the most absurdly huge can. If this same trouble befalls you, no worries- 15 oz is just shy of two cups. So measure it out and turn the rest into marina sauce. Yum!! 🙂
Anyways… Once you’ve got the beans, tomatoes, and spinach in there you’re practically done! Just let it simmer for about two minutes until that spinach has cooked down and is no longer taking over your pan. Then pull it off the heat and mix in the greek yogurt and salt. This is when you’ll really see it come together as the lovely, smooth, creamy dish that it is. This is so great straight from the pan over rice and topped with fresh cilantro. However, I’m possibly the world’s biggest leftover fan and this dish is divine the next day. There’s something about letting the flavors and spices really come together that I think makes any dish better overnight, especially when you’re not relying on any crispy texture like with this dish.
So that’s it! Super easy, so quick, and really really delicious! Fresh cilantro brings a great brightness on top of this dish and I like to add a little (LITTLE) Sriracha for a kick of heat. Give it a whirl!
And the recipe!
- 2 15oz. cans chick peas
- 1 15oz. can crushed tomatoes (no salt added)
- 1 medium onion, chopped
- 1 6oz. package fresh spinach
- 1/2 cup 0% fat plain Greek yogurt
- 1 tsp Garam Masala
- 1 tsp Vindaloo
- 1/2 tsp salt
- 1 tsp olive oil
- Chopped fresh cilantro, optional (but recommended!)
- Sriracha, optional
- Spray a dutch oven or medium pot liberally with cooking spray, add olive oil, and heat over medium heat
- Add onions and cook approximately 5 minutes, until clear and browning
- Stir in spices for 30 seconds
- Add chickpeas, tomatoes, and spinach and cook for 2-3 minutes, until spinach is completely wilted
- Remove from heat and stir in Greek yogurt and salt
- Serve over rice with cilantro and hot sauce
PS. Happy late Valentines Day! It sort of slipped my mind since John is out of town and we are celebrating next week… Hope you all felt extra loved!! 🙂