This recipe includes spinach, chickpeas, green chili peppers, turmeric and other spices that are often used in Indian cuisine, for a flavorful experience that will have you saying, “wow!”
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 green cardamom pods, slightly crushed
- 1 medium size red onion, thinly sliced
- 3 cloves garlic
- 1 green chilie, sliced thin, lengthwise
- 1/2 teaspoon chipotle powder
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground tumeric
- 4 cups baby spinach leaves, packed tightly
- 1 1/2 cup cooked chickpeas or 1 (15 oz) canned
- 1 (13.66 oz) can Thai Kitchen Organic Coconut Milk, or other brand
- 1 teaspoon Himalayan salt, finely ground
- 1/2 teaspoon ground black pepper
- Heat oil in a large wok or fry pan. Add the mustard seeds, cumin seeds, and cardamom. Cook 2 minutes or until the seeds start to pop.
- Add the onion and stir-fry for 5 minutes or until the begin to soften.
- Add the green chili, garlic, chipotle, coriander, and turmeric. Mix well then add the spinach and toss to coat.
- Add the coconut milk, chickpeas, salt, and pepper. Cook, stirring frequently, for 5 minutes or until the spinach leaves are cooked and everything is heated. Goes great with brown rice.
- This dish is only slightly spicy, but if you prefer it milder just omit the green chili and use less chipotle powder.
- If you like, add more vegetables! Just omit 2 cups of spinach and add 2 cups of thinly sliced vegetables. You might try a combination of carrots, red bell pepper, zucchini, and button mushrooms — all sliced about 1/8-inch thick. An OXO Good Grips Mandoline Slicer or other mandoline slicer can help to make your slices perfectly even. Before adding the spinach, mix in the vegetables then continue with the remainder of the recipe.
Makes 4 servings.