Marley Spoon offers a variety of vegetarian recipes that celebrate the vibrant flavors of plant-based cooking. Here's a sample recipe that embodies the essence of dancing flavors:
Ingredients: – 2 tablespoons olive oil – 1 onion, finely chopped – 3 cloves garlic, minced – 1 tablespoon fresh ginger, grated – 1 teaspoon ground cumin
– 1 teaspoon ground coriander – 1/2 teaspoon ground turmeric – 1/4 teaspoon cayenne pepper (adjust to taste) – 1 can (15 ounces) chickpeas, drained and rinsed – 1 can (14 ounces) diced tomatoes
– 1 cup vegetable broth – 2 cups fresh spinach leaves – Salt and pepper to taste – Cooked rice or naan bread for serving – Fresh cilantro leaves for garnish (optional)
1. Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. 2. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes, until fragrant.
1. Stir in the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another minute, stirring constantly, until the spices are fragrant. 2. Add the drained chickpeas, diced tomatoes (with their juices), and vegetable broth to the skillet. Stir to combine, then bring the mixture to a simmer.
1. Reduce the heat to low and let the curry simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. 2. Add the fresh spinach leaves to the skillet and stir until wilted. Season the curry with salt and pepper to taste.
1. Serve the spicy chickpea and spinach curry hot over cooked rice or with naan bread on the side. Garnish with fresh cilantro leaves if desired. 2. Enjoy the dancing flavors of this delicious vegetarian curry dish from Marley Spoon!
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