Another untried entree from the Australian Vegetarian Society posted for the 'Zaar World Tour. The addition of yogurt to the stew should make this a delightfull creamy entree. I have modified the recipe a bit to match how I'm more likely to prepare it. cooking time is estimated.
- 2 tablespoons dried coconut
- 1 tablespoon almonds, chopped
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground coriander
- 2 -3 teaspoons olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 lb spinach, well cleaned, trimmed and finely chopped
- 1 tablespoon dried mint
- 1 pinch paprika
- 1 (14 1/2 ounce) can chickpeas, drained and rinsed
- 1 tablespoon poppy seed
- 1 cup low-fat yogurt or 1 cup nonfat yogurt
- 1 pinch ground pepper
- Wash spinach and chop finely (no thick stems).
- Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
- In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
- Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
- Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
- Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
- Serve over rice.