I love Indian food, particularly this dish, and didn’t want to have to go to the restaurant, so I made up this simple yet hugely flavorful dish. It’s a bit spicy (like I love it!) so if you want to tone it down, use tomatoes without chiles. You can increase the soy sour cream you use too.
3 tablespoons olive oil
1 large onion, sliced thin
3 garlic cloves, minced
10 ounces frozen spinach, defrosted
1 15.5 ounce can garbanzo beans, drained
1 14.5 ounce can tomatoes with chiles
1 cup vegetable broth
1 tablespoon plus 1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon coriander
1/2 cup soy sour cream (optional)
1/2 teaspoon salt, or to taste
dash black pepper, or to taste
chopped cilantro for garnish
In a large saucepan over medium heat, cook the onions and garlic in the olive oil until light brown.
Add the rest of the ingredients except the sour cream garnish and cook, stirring occasionally, for about 10 minutes or until tender.
Stir in the sour cream and serve warm over brown rice.