This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavour.
Source: acouplecooks.com, modernhoney.com
Serves 4-6
INGREDIENTS
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
- 28-ounce can crushed fire roasted tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoons kosher salt
- 2 15-ounce cans chickpeas
- 1/2 cup coconut milk
- White or brown basmati rice, to serve
Instructions
- 1. If you’re serving with rice, start the basmati rice.
- 2. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
- 3. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted. Blend spinach with the tomatoes if you want to hide the veggies.
- 4. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- 5. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
