The smell of your kitchen while making this quick-and-easy curry dish is irresistible!  A warm spice mixture of curry powder, cayenne pepper, and garam masala is perfect with tender chickpeas, baby spinach leaves, and canned diced tomatoes.  If you are not familiar with garam masala it is a warm blend of northern Indian spices that traditionally includes black and white peppercorns, cinnamon, cloves, cardamon, and cumin seeds. In addition to these spices,  I love the  hint of fresh ginger to round out the flavor profile of this vegetarian curry dish.  Serve this lovely dish alongside whole grain naan, a base of hearty brown rice, and a cool dollop of smooth Greek yogurt for a touch of creaminess.

(To view Fine Cooking magazine’s recipe, click on the following link: http://www.finecooking.com/recipes/spinach-chickpea-curry.aspx)

Tagged: canned tomatoes, cayenne pepper cilantro, chickpeas, curry, curry powder, diced tomatoes, Fine Cooking magazine, garam masala, ginger, Greek yogurt, spinach, vegetarian, vegetarian curry