Recipes
Plan
Servings
4
(Original: 4)- 1 yellow onion
- 1 large clove garlic
- 1 teaspoon ginger, grated
- 1 tablespoon coconut oil (or olive oil)
- 5 ounce leaves baby spinach (or spinach, chopped)
- 1 can (28 ounce) fire roasted tomato, crushed
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 0.5 teaspoon coriander
- 0.75 teaspoon kosher salt
- 2 can (15 ounce) chickpea
- 0.5 cup full fat canned coconut milk
- white or brown basmati rice, to serve
- If serving with rice, start cooking the basmati rice.
- Mince the onion (1 yellow onion) and garlic (1 large garlic clove). Peel and mince or grate the ginger (1 teaspoon). Drain and rinse the chickpeas (2 cans).
- In a large skillet, heat the oil (1 tablespoon) over medium-high heat. Add the onion and saute for . Add the garlic, ginger, and spinach (5 ounces) and saute for until the spinach is fully wilted.
- Carefully pour in the tomatoes (1 can), then add the curry powder (1 tablespoon), cumin (1 teaspoon), coriander (1/2 teaspoon), salt (3/4 teaspoon), and chickpeas. Cook for until bubbly.
- Stir in the coconut milk (1/2 cup) until fully combined, then remove from the heat. Serve warm with basmati rice.