Spinach Curry from Delicious TV

Delicious TV is the name of a vegan cooking show hosted by Toni Fiore. They also produce a video podcast of 5 - 10 minute recipe demonstrations, and I am in LOVE with it. I got it from iTunes, but it's a free podcast, so you can find it in a number of places. I highly recommend.

Tonight's recipe was chosen by Elizabeth. She spent an hour watching videos and chose 3 for our menu this week. Now, Elizabeth is used to Japanese curry, and those spices are a bit different from Indian curry flavors. I'm anxious to see how all this is going to go. Please visit http://delicioustv.libsyn.com/spinach_curry for a direct download of the video. If you'd rather just use a plain recipe, I've done my best to type it for you, as it was presented in the video, below.

Delicious TV's Spinach Curry

1 medium Yellow Onion, chopped

2C canned diced tomatoes, juice included

1 clove Garlic, crushed and minced

1 1/2 tsp Curry Powder

1 tsp Turmeric

1/2 tsp Cumin

2lbs frozen chopped Spinach, thawed and water removed (thoroughly squeezed out)

1 can Coconut Milk, unsweetened

1 can Garbanzo Beans/Chickpeas

Salt and Pepper to Taste

Over medium-high heat in a dutch oven or deep skillet, bring the onion, tomatoes, and garlic to a simmer. Add the Curry, Turmeric, and Cumin. Stir well. Add the spinach and toss it about in the pan to get everything incorporated. Pour in the coconut milk. Allow this to cook for about 5 minutes. Add the garbanzo beans and cook until warm through (about another 5 minutes). Serve over rice or potatoes.

I will be serving this over a bed of jasmine rice. Pictures and a recipe review coming in a few hours! :)

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Okay, so I don't mind telling you that I was skeptical of this recipe. I am NOT a spinach fan. I don't really like raw spinach, and I really don't like cooked spinach. Knowing that, you should take it to heart when I tell you that this recipe is AWESOME! As you can see from the photographs, I had a lot of good help. Even Kioko came to the kitchen for moral support (and the chickpeas).

Elizabeth and I both cleaned our bowls.

I had some slight changes to measurements in the recipe , but nothing major enough to really talk about. I used two packages of frozen spinach (the block kind) rather than 2lbs. I used one 14.5 oz. can of tomatoes instead of cracking open two to get an exact two cups. I used about a cup of leftover chickpeas instead of opening a fresh can, and I think an entire can of garbanzos would be serious overkill in this recipe. Other than those minor changes, we made this just as described in the video and ate it in bowls over reheated leftover jasmine rice. It is so good, I can't even begin.

Definitely try this one.