Long, long ago I used to be a nanny.  Yep, I took care of other people’s kids before I had my own, nice practice, huh?  Now I’m wishing I hadn’t defied the parent’s wishes and let their kids watch more TV than the parents wanted.  Now I get it.  TV is bad for kid’s brains.  But on the flip side I was cooking delicious brain-food for them.

With a 5 and a 10-year-old impatiently waiting for lunch, I had to come up with some pretty quick meals!  When kids are hungry, they’re hungry NOW!  There’s rarely even time to wait for a frozen pizza to cook in the oven.  This curry was one of their favorites and one of the fastest meals I had up my sleeve.

Check this out…

Ingredients:

1 cup Onion – coarsely chopped

1 1/2 T Ground Ginger (in the bottle, not fresh)

1 t Olive Oil

1 1/2 t Agave Nectar

1 1/2 t Red Curry Powder

1, 19 oz can Chickpeas – rinsed and drained

1, 14 oz can diced tomatoes – not drained

4 cups Fresh Spinach (just about a salad box full)

1/2 cup Water

1/4 t Salt

 

Instructions:

In a food processor, combine the Onion and Ginger with the pulse setting until mixed up and minced.

Heat the Olive Oil in a large frying pan over medium-high heat.  Add in the Onion mixture, Agave, and Curry to the pan.  Saute for about 3 minutes.

Add the Chickpeas and Tomato; simmer for 2 minutes.

Stir in the Spinach, Water, and Salt; cook until the spinach wilts, about 1-2 minutes.

Serve.