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
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.