Green beans, carrots and spinach — what makes a filling meal packed with flavor? Yearning for Indian food, I cooked up a curry from those fresh veggies. Since I’m a weakling when it comes to spice, curry is great for clearing my sinuses for when I’m sick, but also is great for its warmth in both flavor and temperature.
> 1 teaspoon cumin
> 1 teaspoon curry powder
> ground pepper, to taste
> garlic salt. to taste
> 1/4 cup baby carrots, cut in bite-size pieces
> 2 cups green beans, cut in half
> 3 generous handfuls of spinach
> 1 cup canned chickpeas
> 6 tablespoons water
> 1 tablespoon olive oil
Stir cumin, curry powder, ground pepper and garlic salt together in a small bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Cook baby carrots, green beans and spinach for 3 minutes, or until spinach begins to wilt. Add spice mixture and water. Cook for 5 minutes, or until vegetables are cooked well through. Stir in chickpeas and cook 2 minutes.
Serve as main dish alone or with a grain — couscous, brown rice or quinoa.
Makes 4 servings.