{"id":5219,"date":"2024-08-08T10:25:57","date_gmt":"2024-08-08T10:25:57","guid":{"rendered":"https:\/\/www.southasiatraveljournal.com\/?p=5219"},"modified":"2024-09-12T12:38:36","modified_gmt":"2024-09-12T12:38:36","slug":"curry-de-batata-con-espinacas-y-garbanzos","status":"publish","type":"post","link":"https:\/\/www.southasiatraveljournal.com\/es\/curry-de-batata-con-espinacas-y-garbanzos\/","title":{"rendered":"Curry de batata con espinacas y garbanzos"},"content":{"rendered":"<p>Listo en: 30 minutos<\/p>\n<p>Raciones: 6<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>\u00bd cebolla dulce grande picada o 2 cebolletas cortadas en rodajas finas<\/li>\n<li>\u00bd cucharadita de aceite vegetal<\/li>\n<li>2 cucharadas de curry en polvo<\/li>\n<li>1 cucharada de comino<\/li>\n<li>1 cucharadita de canela<\/li>\n<li>285 g de espinacas frescas picadas en trozos grandes<\/li>\n<li>2 batatas grandes peladas y cortadas en cubos (aproximadamente 900 g)<\/li>\n<li>1 lata de garbanzos (400 g) enjuagados y escurridos<\/li>\n<li>\u00bd taza de agua<\/li>\n<li>1 lata de tomates (400 g) cortados en cubos, puedes usar tomate fresco si tienes<\/li>\n<li>\u00bc taza de cilantro fresco picado para adornar<\/li>\n<li>Arroz basmati o arroz integral para acompa\u00f1ar<\/li>\n<\/ul>\n<p><strong>Instrucciones:<\/strong><\/p>\n<ul>\n<li>Pela, pica y cuece las batatas al vapor en una vaporera vegetal durante 15 minutos.<\/li>\n<li>Tambi\u00e9n se pueden cocinar en el horno o en una cacerola.<\/li>\n<li>Mientras las batatas se cocinan, calienta 1 o 2 cucharaditas de aceite de colza o vegetal a fuego medio.<\/li>\n<li>A\u00f1ade las cebollas y salt\u00e9alas de 2 a 3 minutos o hasta que empiecen a ablandarse.<\/li>\n<li>Luego, a\u00f1ade el polvo de curry, el comino y la canela, y remueve para cubrir las cebollas uniformemente con las especias.<\/li>\n<li>A\u00f1ade los tomates con sus jugos y los garbanzos, remueve para mezclar.<\/li>\n<li>A\u00f1ade \u00bd taza de agua y baja el fuego a fuego lento durante uno o dos minutos.<\/li>\n<li>Luego, a\u00f1ade las espinacas frescas, un par de pu\u00f1ados a la vez, removiendo para cubrirlas con el l\u00edquido de cocci\u00f3n.<\/li>\n<li>Cuando todas las espinacas se hayan a\u00f1adido a la sart\u00e9n, tapa y cocina a fuego lento hasta que se marchiten, aproximadamente 3 minutos.<\/li>\n<li>A\u00f1ade las batatas cocidas al l\u00edquido y remueve para cubrirlas.<\/li>\n<li>Deja que se hagan durante otros 3-5 minutos o hasta que se mezclen los sabores.<\/li>\n<li>P\u00e1salo a un plato de servir, echa un poco de cilantro fresco y s\u00edrvelo caliente.<\/li>\n<li>Este plato se sirve sobre basmati o arroz integral.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Listo en: 30 minutos Raciones: 6 Ingredientes: \u00bd cebolla dulce grande picada o 2 cebolletas cortadas en rodajas finas \u00bd cucharadita de aceite vegetal 2 cucharadas de curry en polvo 1 cucharada de comino 1 cucharadita de canela 285 g de 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