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Coconut Chickpea Curry

Coconut Chickpea Curry

A mild, creamy coconut curry with chickpeas, tomatoes and spinach. Ready in 30 minutes and perfect over rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp mild curry powder
  • 1/2 tsp turmeric
  • 2 cans chickpeas 15 oz each, drained
  • 1 can diced tomatoes 15 oz
  • 1 can light coconut milk 13.5 oz
  • 1/2 tsp salt
  • 3 cups baby spinach
  • 1 lime juiced
  • 2 cups cooked brown rice for serving

Method
 

  1. Heat the oil in a large pan and cook the onion 5 minutes. Add the garlic, ginger, curry powder and turmeric and cook 1 minute.
  2. Add the chickpeas, tomatoes, coconut milk and salt. Simmer 15 minutes, stirring occasionally.
  3. Stir in the spinach until wilted, then add the lime juice.
  4. Serve over brown rice with cilantro.

Notes

Keeps 4 days in the fridge and tastes even better the next day.