Basic Curry

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Recipe Author: 
Kathy Pollard

Here is another simple recipe that can be a regular in your repitoir, easily adaptable to the vegetables that need eating in the fridge, or varying spices.

  • 1 Diced onion
  • 1-4 Cloves garlic, diced
  • 1 can of rinsed and drained chick peas (garbanzo beans)
  • 1 can chopped tomatoes
  • 2 cups frozen spinach or other greens
  • About 1 T curry, 1 tsp. ginger, and some cayenne pepper to taste

Add onion an dgarlic into a medium-high heated pot with a splash of water.  Fry for 3 minutes or so.  Add the rest of the ingredients and cover and simmer for 5 minutes. 
Serve with brown basmati rice and chopped, fresh mango.

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