While we were on vacation at the super fancy condo we had a full kitchen. So on the Saturday after we arrived in Invermere we took a trip to their little farmer's market. Much of it was gifty sort of items and lots of honey. But we also got some fresh, local veggies (including the mostly wildly delicious cherries) to act as the base for our meals during the week. We ended up with spinach, potatoes, carrots, cherries, tomatoes, beets, and bread.
One of our go to meals at home is a Garbanzo Bean Curry with whatever greens are currently available and fresh or canned tomatoes. Like nearly everything we cook, it's very flexible and can be stretched or cut to fit the number of people we're feeding. If we have extra time we'll roast the garbanzo beans in a 425 degree oven before adding to the curry.
Garbanzo Bean and Spinach Curry with Coconut Rice
(Makes 4 servings)
1 cup white rice
1 cup light coconut milk
1 cup water
1 cinnamon stick
4 crushed cardamon pods
Cook white rice as usual but replace half the cooking liquid with coconut milk. Add spices to cooking liquid with rice. Remove seed pods and cinnamon stick before serving.
1 tablespoon olive oil
1 large white onion, sliced thinly
2 garlic cloves, smashed
1 thumb sized piece of ginger, grated
4 - 6 tablespoons curry Powder
2 tablespoons cumin
1/2 teaspoon crushed red pepper
4 cups cooked Garbanzo beans
4 cups spinach with the center stem removed
1 can diced tomatoes OR 3 large tomatoes, diced with 1 cup veggies broth
Heat the olive oil and add the onion. After the onion is browned, add in the garlic, ginger and ground spices. Cook briefly until the spices are well distributed and you can smell the garlic. Add in the garbanzo beans and stir to coat. Add in the canned or fresh tomatoes and veggie broth. Turn to low simmer. Add spinach and cover until wilted.
Serve curry over hot coconut rice.
