Chickpea Tomato Spinach Curry
Recipe by: Short Girl Tall Order
Ingredients
Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
Servings:
4
1 tablespoon avocado oil
15 oz canned chickpeas 1 ½ cups cooked chickpeas- rinsed and dried
1.5 tablespoon curry powder*
14.5 oz canned coconut milk I use full-fat coconut milk
14.5 oz canned chopped tomatoes I like using fire-roasted tomatoes
2 tablespoon nutritional yeast optional
1.5-2 tablespoon lime juice
Salt to taste I find curry needs at least 2 tsp of salt, but please season to your preference!
3 cups spinach loosely packed
2 tablespoon fresh cilantro chopped (more to top)
Instructions
Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
Next, add in coconut milk, canned tomatoes, nutritional yeast lime juice, and salt. Stir together to mix and bring to a simmer. Simmer together for about 5-10 minutes, stirring consistently.
In the last few minutes add in the fresh spinach and stir. Cook everything together for about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!