Spinach and Chickpea Curry with Greek Yogurt and Lemon
Posted on 28 September 2012
I may have come to terms with autumn.
Ah, alluring autumn. Brisk mornings. The crunch of leaves underfoot. Trees dripping with golden and carmine boughs.
And the seduction of comfort food. We spent all summer gorging on fresh produce. Now, we have turned to the lure of excess calories required to power through the impending winter. Perfectly understandable.
Except that it’s too soon. It’s only late September. The local highs have been in the mid-70s, which I consider perfect. We have been pounded by several thunderstorms recently, which have deposited snow in the mountains, but have been a welcome respite from the scorching summer season.
Yet my mind insists on contemplating comfy, cozy comfort food.
For dinner this week, I wanted something hearty — a meal that would stick to your ribs — but would be relatively quick to prepare. I have had a chickpea spinach recipe saved (possibly even pinned) for months now, but knew that it had to be modified for Matt’s and my picky palates.
Since I have (allegedly) been trying to eat more healthfully, the first change was the coconut milk. At first, I debated substituting light for full-fat, but Matt (a.k.a. Mr. Picky Eater under the Guise of Being Healthy) wouldn’t consider the idea. Besides, substituting the coconut milk with Greek yogurt preserved the creamy mouthfeel of the original.
Next to go were the sun-dried tomatoes. I haven’t had them since they rose to popularity in the 1980s, but they were foul then and I assume foul now. Also, ew.
After some additional research, the inspiration recipe was mashed up and mixed up with about 4 others. The result is super flexible and, if frozen spinach were substituted for fresh (note that I did not test this), you may have all the ingredients ready in the pantry during the doldrums of winter.
I served this over quinoa, mostly because I knew Matt (a.k.a. Mr. Quinoa) wouldn’t agree to brown rice. The quinoa turned out to be an inspired choice; it lent a nutty flavor and toothsome texture to the final dish.
A note on the garam masala: Its inclusion was initially a consequence of me being too lazy to find the cumin. It led, albeit unintentionally, to a much richer, more complex flavor. If you like, you can substitute cumin. Matt alleged that I was trying to Indian it up.
Adapted from The Kitchn and Cooking Light