Easy Chickpea Curry
Main
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-ounc e 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
Description
Prep Time: 5 minutes
Cook Time: 15 minutes
This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
Directions
If you’re serving with rice, start the basmati rice.
Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
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.
Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.