If you love cilantro, you can add a handful of chopped fresh cilantro to the curry along with the spinach. If you don’t like cilantro, try parsley instead.
- 1 tbs. ghee or coconut oil
- 1 medium onion, minced (about 1 cup)
- 2 tbs. minced jalapeño pepper
- 2 tbs. minced gingerroot
- 1 tbs. whole cumin seeds
- 2 tsp. ground coriander
- ½ tsp. turmeric
- ½ tsp. salt
- 3 cups diced tomato
- ½ to 1 cup water
- 1 15-ounce can garbanzo beans, rinsed and drained
- 5 ounces fresh spinach
Heat ghee in a large skillet or saucepan over medium-low heat. Add the onion, jalapeño, gingerroot and cumin seeds to the skillet and cook until all vegetables are softened.
Add the coriander, turmeric and salt, and cook for another couple of minutes until fragrant.
Turn the heat up to medium-high, add the diced tomatoes, and cook until the tomatoes are soft and saucy. (Add water as needed, depending on the moisture content of the tomatoes.)
Add the garbanzo beans and cook to heat through. Add the spinach and stir to wilt.
Serve with cilantro-mint chutney.