Spinach and Chickpea Curry
Recipe type: Main Course
Cuisine: Indian
  • 3 Tbsp. Rich & Creamy MELT Organic or MELT Organic Buttery Sticks
  • 1 medium red onion
  • 2 Tbsp. finely chopped fresh ginger
  • 1 Tbsp. curry powder
  • ¼ tsp cayenne pepper
  • 1 15 oz can rinsed and drained chickpeas (garbanzo beans)
  • 1 14 ½ oz can diced tomatoes
  • 1 ¼ tsp kosher salt
  • 7 packed cups baby spinach (7 ounces)
  • ¼ cup chopped cilantro
  1. Heat MELT in 12 inch pan over medium heat. Add ¼ thinly sliced red onion, ginger, curry powder and cayenne pepper.
  2. Cook, stirring often, until the onion is softened, 2 to 3 minutes.
  3. Stir in chickpeas, diced tomatoes and kosher salt.
  4. Add baby spinach by the handful, stirring to wilt it as you go.
  5. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded…about 4 to 5 minutes.
  6. Season to taste with salt.
  7. Remove from heat and stir in cilantro.
  8. Optional: dollop with Greek yogurt.


Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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