I try to do something new and different each day. Life is short, time is running, and forcing yourself to try something new is an efficient way to extract the most out of life. It’s exciting and fulfilling; and it enhances your daily life, coloring it with rich and memorable experiences.
Doing something new can be as small as wearing a neglected shirt at the back of your closet or something big like taking the first step toward starting that business you’ve always dreamed of. In fact, that’s how I started this blog…on a whim…because for a week I was doing something ‘completely new and challenging’ every day.
Here are 7 new things you can do this week:
- Try a new workout. (If you haven’t tried yoga, please try yoga!)
- Visit a bookstore or library and read something on a topic that’s new to you.
- Do a random act of kindness that you haven’t done before, for a family member, friend or complete stranger.
- Redecorate a part of your house you’ve been neglecting, or rearrange your furniture to liven things up.
- Pick up some fresh flowers, light a candle and a drink tea that you haven’t tried before while reveling in the uplifted ambiance.
- Read a holy book from a religion you don’t practice.
- Watch a TED talk. That’s always a great way to learn something new!
Though I strive to experience new things every day, I must admit, many of those new things happen in the kitchen. I’ll often end up trying new recipes and calling it good. 😅
Spinach and chickpea curry with mint and cilantro is a recipe I adapted from “vahchef” from Youtube. He makes a fried potato and chickpea version of this called “Aloo Chole Saagwala”.
This is a delightful curry that’s healthy, comes together pretty quickly and is a light yet complete meal when served with basmati rice.
Related Recipe: Spinach and Potato Curry
Spinach and Chickpea Curry with Mint and Cilantro
For the Spinach Paste
- 1 tablespoon neutral oil such as grapeseed or canola
- 2-3 cloves garlic
- 1/2 " piece ginger chopped into a few pieces
- 1 green chili pepper such as serrano
- 1/4 of a medium onion chopped
- 1/2 bunch cilantro stems can be included
- 5-6 sprigs mint leaves
- 10 oz baby spinach
For the Curry
- 2 tablespoons neutral oil such as grapeseed or canola
- 3/4 medium onion chopped (the remaining onion)
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 2 small tomatoes finely chopped
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- red chili powder or cayenne to taste
- 1 15- ounce can chickpeas drained and rinsed
- 1 tablespoon butter or ghee optional
Heat oil over medium heat. Add the garlic cloves, ginger pieces, green chili pepper and 1/4 of chopped onion and sauté over medium heat. Once the onions turn golden, add the cilantro, mint leaves and the baby spinach, followed by a bit of water. Sauté the mixture for a few minutes so that the spinach starts to wilt. Transfer this mixture to a blender and blend until smooth. Set aside.
In the same pan, heat 2 tablespoons of oil over medium heat and add the rest of the chopped onion. Sauté until it turns lightly golden and add the garlic and ginger paste, chopped tomatoes, coriander powder, cumin powder and red chili powder (or cayenne). Add 1/4 cup water, cover and cook on low-medium until the tomatoes are soft and the oil starts to separate. Add the drained and rinsed chickpeas, the spinach paste and salt and cook, uncovered, for about 8-10 minutes, or until the mixture is well cooked. Add a bit of water as necessary to cook the spinach well. You can also add water to the blender you used to make the spinach paste and blend the water to use up the remains of the spinach. When the spinach is well cooked and has reached desired consistency, add a tablespoon of butter or ghee, if desired, to give it a nice finish. Taste and adjust salt and spices. Serve with basmati rice.
*To blanch, simply submerge the spinach in boiling water for about a minute and remove.