One of my first indian stew attempts following my heart and not a recipe.
Ingredients:
Per 3-4 servings:
- 1 tablespoon olive or avocado oil
- 1/2 pint cherry tomatoes, cut in half
- 4 oz tomato sauce
- 2 oz tomato paste
- 3 teaspoons minced garlic
- 3 teaspoons chilli powder⠀
- 3 teaspoons curry powder⠀
- 4 teaspoons cumin powder
- 2 teaspoons onion powder⠀
- salt, to taste
- pepper, to taste
- 1/2 green bell pepper, diced
- 1 cup mexican corn (I used this one)
- 1 15-oz can chickpeas, drained and rinsed
- 1 can coconut milk
- 1.5 cups baby spinach
- cilantro, for garnish
Instructions:
-
Heat oil in a medium pot and add the cherry tomatoes, tomato sauce, tomato paste, garlic, and spices. Stir occasionally and cook for a few minutes.
-
Add the bell pepper, corn, chickpeas, and coconut milk. Mix and cook on a low simmer for ~10 minutes until the sauce has thickened.
-
Add the spinach and continue cooking and stirring until it has wilted, which will take a few minutes.
- Serve with basmati rice or with naan, as desired.