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Disclaimer:  Dr. Yulonda Thornton Griffin. Ph.D., “Dr. G., The Money Coach” is not a financial analyst, nor a stock broker.  She is a financial literacy coach.  Dr. G. teaches economic global history, financial systems, and presents traditional and alternative strategies based on formal education and personal experience.  Dr. G.  nor  her affiliates makes no promises to anyone; whether readers of her books, listeners of her tapes, CDs, videos, tv and radio shows, or viewers of her website and or social media outlets that implementation of her strategies will result in realizing financial earnings and gains, or prevention of loss of financial earnings or gains.  Please note that the content within the materials created by Dr. G. are exclusively for informational purposes.

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Jan 6

Chickpea, Spinach and Carrot Curry

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Ingredients:

2 Tbs. canola oil, 1/2 yellow onion, thinly sliced, 2 large carrots, peeled and thinly sliced on the diagonal, 2 Tbs. finely chopped fresh ginger, 1 Tbs. finely chopped garlic, 3 cups (26 1/2 oz./ 750 g) canned chopped tomatoes with juices, 1 can (15 oz./425 g) chickpeas, rinsed and drained, 2 cups (2 oz./60 g loosely packed baby spinach, Sea salt and freshly ground pepper

 

 

Directions:

In a large sauté pan over medium heat, warm the oil. Add the onion and carrots and sauté until they begin to brown, 5 minutes. Add the ginger and garlic and sauté until aromatic, 1 minute.

Add the tomatoes and chickpeas and bring to a simmer. Cook, stirring occasionally, until the carrots are tender and the sauce has thickened a bit, 15 minutes. Add the spinach and simmer until wilted, 5 minutes.

Season the curry to taste with salt and pepper. Divide the curry among bowls and serve immediately. Serves 4.

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