Spinach, Potato and Chick Pea Curry

Another recipe inspired by what remains in our kitchen cupboards.

I found a curry recipe in "Healthy Gluten-free Eating" that called for potatoes, chick peas and spinach, but, like many recipes in this book, it was more involved than I had time for. After some Googling, I found a Spinach Chick Pea Curry recipe that was less time consuming and would use a can of creamed corn that had sat ignored on our shelf for over six months. I blended the two recipes to maximize the ingredients used and minimize the time. What I've found about many Indian recipes is that they are forgiving if you have to make substitutions.

The result? Tasty, quick, Indian meal that will help you use what veggies you have on hand. The meal would have been even quicker if I had not included potatoes, which add a step and increase cooking time. However, the increased time is mostly unmonitored, giving opportunity to clean dishes or set table.

Spinach, Potato and Chick Pea Curry

INGREDIENTS

4 tablespoons vegetable oil
2 large, 3 medium or 4 small potatoes, cut into small wedges.
salt to taste
ground black pepper to taste
1 tblsp ajwain seeds (optional)
1 onion, chopped
1 tblsp curry powder
1 tsp cumin
1 tsp garam masala
1/2 tsp chili powder (more if chili powder is mild)
1 tsp turmeric
1 (14.75 ounce) can creamed corn
sprinkle of paprika
1 (15 ounce) can chick peas, drained and rinsed
1 can (14 oz) tomatoes, peeled and chopped in juice
1 bunch fresh spinach, stems removed or 1 cup frozen spinach, thawed and chopped
1 tablespoon fresh or 1 teaspoon dried basil or to taste


DIRECTIONS

1. Dry roast ajwain seeds for 1 minute on high heat in small pan. Remove from heat and set aside.

2. In a large wok or skillet heat 3 tablespoons oil over medium heat. Add potatoes in a single layer, placing them cut-side down. Sprinkle with salt and pepper. Cook for 5 minutes and flip each potato onto second cut-side. Cook for another 5 minutes. Remove potatoes from pan and set aside. Remove excess oil from pan and potatoes.

3. In same large pan, heat 1 tablespoon oil over medium heat. Add onions. After onions have sautéed for 3-4 minutes, add curry powder, cumin, garam masala, chili powder and turmeric. Sauté until onions are translucent.

4. Stir in creamed corn. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper, ajwain seeds and paprika.

5. Stir in garbanzo beans, tomatoes and potatoes. Cover and cook for 20 minutes or until potatoes are tender. You can add a little water if mixture gets too dry.

6. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.