Dinner Tonight: Spinach And Chickpea Curry Recipe

1. 1

   Melt the butter in a large pot set over medium heat. Pour in the oil and all about 2 tablespoons of the chopped onions. Cook for about 25 minutes, stirring often, until they are golden brown.

2. 2

   Meanwhile, Remove the stems from the spinach. Bring large pot of water to a boil. Toss in the spinach and cook for 2 minutes. Drain the spinach in a colander, and run cold water over it to cool it down. Squeeze out as much water as you can and roughly chop.

3. 3

   Add two inches of the ginger, all of the garlic, and 1/2 cup of water to a blender or food processor and puree. When onions are done, add them to the pot and cook for another 10 minutes.

4. 4

   Add the turmeric, cumin, coriander, cayenne, tomatoes, spinach, and chickpeas along with the liquid in the can. Stir well, reduce heat to medium-low, and cook for thirty minutes. Add a bit more water if mixture becomes too dry.

5. 5

   While that's cooking, mince the reserved two tablespoons of the onions, the remaining inch of ginger, and the serrano chili. Add to a bowl and pour in the lemon juice. Stir well.

6. 6

   When the spinach chickpea mixture is done, stir in the onion and ginger mixture, season with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

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