Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cans (15 oz) Chickpeas; 1 can Coconut milk; 1 Onion; 3 cloves Garlic; 1 tbsp Fresh ginger; 2 tbsp Curry powder; 2 tbsp Tomato paste; 3 cups Spinach; 1 tbsp Vegetable oil; to serve Rice; 1 Lime; to taste Salt

Two cans and a spice jar become dinner for four.

25 min4 servingsVegetarian Healthy Under 30 min One pot Cheap

Ingredients

4 servings

2 cans (15 oz)Chickpeas
1 canCoconut milk
1Onion
3 clovesGarlic
1 tbspFresh ginger
2 tbspCurry powder
2 tbspTomato paste
3 cupsSpinach
1 tbspVegetable oil
to serveRice (optional)
1Lime (optional)
to tasteSalt

Method

Cook onion in oil until soft, 5 minutes; add garlic, ginger, curry powder and tomato paste for 1 minute.
Add drained chickpeas and coconut milk; simmer 12 minutes.
Mash a few chickpeas against the pot to thicken.
Stir in spinach and lime juice; serve over rice.

Tap a step number to cross it off. Safe internal temperatures follow USDA FSIS guidance.

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