Updated: Apr 19, 2019
Serves 4 portions
1 tbsp (15 mL) OLIVE OIL
1 tsp (2 g) CUMIN SEEDS
2 ONIONS, FINELY CHOPPED
5 GARLIC CLOVES, MINCED
4 tsp (20 mL) FRESH GINGER, GRATED
1 tsp (5 g) POWDERED TURMERIC
1 tsp (2 g) POWDERED CORIANDER
1 tsp (2 g) GROUND CUMIN
¼ tsp (1 g) RED PEPPER FLAKES
1-2 POTATOES, PEELED & CUBED (try sweet potatoes too!)
1 can (85 mL) CHICKPEAS (or 1 cup/125 mL of cooked chickpeas)
1 can (85 mL) CRUSHED TOMATOES
1 tsp (1 mL) GARAM MASALA
5 oz. (150 g) BABY SPINACH
1 tsp (5 mL) SEA SALT
CILANTRO (for garnish)
In saucepan, heat OLIVE OILover medium heat. Add CUMIN SEEDSand toast, the olive oil should be hot enough for the seeds to sizzle. The cumin seeds should toast until lightly darkened in colour (be careful to not blacked or burn the seeds).
Add the ONIONSand cook for 3-5 minutes, until the onion is soft and translucent.
Add GARLIC, GINGER, TURMERIC, CORIANDER, RED PEPPER FLAKES, and GROUND CUMIN. Stir to combine and sauté for a couple of minutes, until the garlic softens.
Add SWEET POTATOES, CHICKPEAS, and CRUSHED TOMATOES. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
Add GARAM MASALA, then thicken the sauce by mashing half the potatoes into the sauce with a spoon.
Stir in SPINACHand cook until wilted.
Season with SEA SALT.
*garnish with CILANTRO
½ cup (125 mL) BASMATI RICE, QUINOA, or BROWN RICE