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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 7 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 11 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

35 Minute Chickpea Spinach Curry With Coconut Milk

Blossom Lady
May 18, 2024 01:20 AM
35 Minute Chickpea Spinach Curry With Coconut Milk
On the table in about 35 minutes, Chickpea Spinach Curry is a one-pot meal to make on repeat. It’s made with sauteed onions, fresh ginger, and garlic with fragrant spices like garam masala, cumin, and red pepper flakes simmered in a rich tomato base.

Tender-cooked chickpeas and spinach add bulk and nourishment, while coconut milk lends its natural sweet flavor and creates a silky and creamy texture. Serve with basmati rice to round out the meal! This recipe is vegetarian, vegan, and easily gluten-free.

Ingredients:

  • 2 teaspoons Vegetable Oil like coconut or olive oil
  • 1 cup (135 grams) Yellow Onion diced, about 1/2 a large onion
  • 1 1/2 teaspoon Cumin ground
  • 1 1/2 teaspoon Garam Masala ground
  • 1/4 teaspoon Red Pepper Flakes increase by 1/8 tsp for spicy.
  • 1 teaspoon Fine Sea Salt or reduce to 3/4 tsp for lower salt
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Fresh Grated Garlic about 3 plump cloves
  • 1 tablespoon Fresh Grated Ginger about 1 1/2 inch piece
  • 1, 14 ounce (411 grams) Can of Diced Tomatoes with all its juices
  • 1 cup (225 grams) Vegetable Broth reduced sodium
  • 2, 15 ounce (425 grams ea) Cans of Chickpeas drained and rinsed (about 3 cups/525 grams)
  • 1, 13 ounce (403 grams) Can of Coconut Milk full fat, unsweetened
  • 4 cups (150 grams) Fresh Baby Spinach packed, chopped

Serve With (optional):
  • Tamari, Fresh Cilantro, Basmati Rice
Total Time:
35 minutes
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