35 Minute Chickpea Spinach Curry With Coconut Milk

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

• Tamari, Fresh Cilantro, Basmati Rice