Jarred Indian simmer sauce is the secret shortcut to this easy Chickpea and Spinach Curry. It comes together with just a few pantry and freezer staples, so it's a great choice on busy nights, or when the fridge is nearly empty. Served over this no-fuss Coconut Infused Jasmine Rice, it makes a great vegetarian meal. Or, try it as a vegetable side dish with grilled chicken or fish.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 2 - 4 as a main dish
Ingredients:
- 1 tablespoon olive or canola oil
- 2 cloves garlic, chopped
- 1 10-ounce package frozen chopped spinach
- 1 can chickpeas, drained and rinsed
- 1 12-ounce jar Indian simmer sauce (such as Seeds of Change)
Preparation:
Warm the oil in a chef's pan or large, deep skillet over medium-high heat. Add the garlic, and sauté for 30 seconds. Add the spinach, and continue to sauté until it is heated through and most of the liquid has evaporated. Stir in the chickpeas.
Pour the simmer sauce into the pan, stirring until the spinach and chickpeas are evenly coated. Lower the heat, cover the pan, and simmer for 10 minutes.
Serve with rice or naan. Enjoy!