This is a recipe we call our “curry in a hurry.” When the supply of already cooked food is running low and we come home from a busy day, this is a recipe that we can throw together really fast and still have a nutritious meal.
Yes, canned beans aren’t as good as fresh. But when you’re tired, it’s a cut-able corner. We typically have a fair amount of brown rice or quinoa in the fridge that’s already been cooked, but if not, just get it started in a rice cooker or on the back burner before starting the curry and they’ll be ready to go just about the same time.
1 can garbanzo beans
1 can diced tomatoes
1 can coconut milk (full-fat is always best)
2 teaspoons turmeric
1 tablespoon curry powder
5 whole cloves
4-6 cups baby spinach
3-4 cloves garlic
1-2 tablespoons tahini
Drain and rinse garbanzo beans
In a large sauce pan over medium heat, combine the the beans, tomatoes and coconut milk
Press the garlic into the pot.
Stir in the turmeric, curry powder and cloves
Add the spinach and bring to a slow boil then reduce heat and simmer uncovered for twenty to thirty minutes, stirring occasionally.
Turn off the heat add a 1 – 2 tablespoons of tahini, enough to suit your preference and smooth the curry out just a bit
Your rice or quinoa should be ready to go. Serve it up and call it a meal!
As always, the more vegetables the better. Experiment with other favorites like sweet potatoes, cauliflower…we’ve even done kale. Have fun.