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Dairy
Easy
4 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
No Diets specified
Submitted by Yiskah Fantl
Growing up not keeping kosher, I tasted many different ethnic cuisines. My favorite was always Indian. I even had my first birthday party at an Indian restaurant. I used to bug the Indian kids I went to high school and college with to invite me over for dinner. Since I started keeping kosher I have been on a quest to create delicious and kosher Indian dishes.
1 medium onion, chopped into medium sized pieces
2 tablespoons sunflower oil
1 cup vegetable or vegetarian chicken broth
1 cup of milk (dairy or pareve)
1 6-oz can of tomato paste
3 cups of fresh spinach (washed and checked)
1 tablespoon of Muchi curry powder (I find this at Whole Foods)
2 tablespoons of Vindaloo curry powder (I find this at Whole Foods, you can add more if you want a stronger taste)
1 tablespoon onion powder
1 15-oz can chickpeas, drained
2 cups frozen peas
salt to taste
In a medium pot, sauté the chopped onions till translucent, about 3-5 minutes. Removed the onions from the pot and set them aside.
Combine the milk, broth, and tomato paste; once boiling, add the spinach, spices, and salt. Cover and let simmer about 15 minutes, stirring every so often.
Remove the pot from the fire and blend with an immersion blender till all the spinach is incorporated. Return the pot back to the fire and add in the chickpeas, onions, and frozen peas. Cover and let simmer for another 12-15 minutes.
Serve over rice or cauliflower rice and enjoy this flavorful dish!
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