vegetable oil 1 medium onion, diced
Salt and pepper 2 cloves garlic, minced
1 tablespoon curry powder
ground cinnamon 1 teaspoon ground coriander
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup whole
milk plain yogurt 3/4 cup half-and-half
1 bunch spinach, chopped, blanched, and drained
2 cups cooked chickpeas, drained and rinsed
Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, spinach and chickpeas. Bring to a simmer over medium heat and cook until heated through. Serve with basmati rice.
Posted in Main Dishes, Vegetable & Side Dishes
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