Spinach and Chickpea Coconut Curry

This dish was AWESOME and very simple.  The flavor was delicious and I am definitely going to make it a regular on my normal dinner schedule.  This has made me really want to expand my curry cooking and next time I am going to try a green curry.  YUM!

You should definitely try this one for dinner, not only is it filling, but it is a very inexpensive meal to make and like most curries packs taste in with it!

SHOPPING LIST:
1) 2-3 Yukon Gold Potatoes (large)

2) Fresh Spinach (at least 3 big handfuls)

3) 1 Can Diced Tomatoes

4) 1 Can Chickpeas (Garbonzo beans)

5) Bag of Jasmine Rice

6) 1 Can Unsweetened Coconut Milk

7) Seasonings Needed: Turmeric, Cumin, Whole Cloves you can also use Marjorum or Carraway (I didn't)

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To Begin:
Plan on making the rice to be finished around the time of the meal.  The meal takes 30 minutes to simmer so start rice about 15-20 minutes into cooking.

First, clean and peel the potatoes and make into smallish cubes (about 1 in).  Place in a pot on the stove on medium high heat; along with 3 large handfuls of spinach, drained chickpeas, drained tomatoes, and the can of coconut milk.  For the seasoning add salt and pepper to your liking and then about 1 1/2 teaspoons of turmeric (you can add a little bit more if you like, it has a nice flavor), 2 teaspoons cumin, and 5 cloves.  Mix together. 

Let mixture come to a boil.  Once boiling cover and place on simmer for 25-30 minutes.  I would check it every ten minutes or so and stir it occasionally.  Let sit for a few minutes to cool.

Then to serve, place over rice and enjoy!