Ingredients

The following ingredients have 5 Servings
  • 1 yellow onion
  • 1 large garlic clove
  • 1 teaspoon grated ginger
  • 1 tablespoon coconut oil or olive oil
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
  • 28-ounce can crushed fire roasted tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3/4 teaspoons kosher salt
  • 2 15-ounce cans chickpeas
  • 1/2 cup coconut milk
  • White or brown basmati rice, to serve

Instruction

  • If you’re serving with rice, start the basmati rice.
  • Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it).
  • In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
  • Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
  • Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.