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Chickpea Tomato Spinach Curry

Chickpea Tomato Spinach Curry

from shortgirltallorder.com
⏲️ 25 minutes 🍽️ Serves 4
Tested by Simple Supper

Categories

Cuisine: Indian Type: Main Vegan Dairy-free Nut-free Gluten-free Protein-rich

Notes

I recommend starting with sauteeing a finely chopped onion with some garlic and ginger for extra flavor. Also, don't be afraid to use unrinsed canned chickpeas, together with the water (it contains a lot of flavor also!)

Ingredients

  • 1 tbsp avocado oil
  • 15 oz canned chickpeas (1 1/2 cups cooked chickpeas- rinsed and dried)
  • 1½ tbsp curry powder*
  • 14½ oz canned coconut milk (I use full-fat coconut milk)
  • 14½ oz canned chopped tomatoes (I like using fire-roasted tomatoes)
  • 2 tbsp nutritional yeast (optional)
  • 1¾ tbsp lime juice
  • Salt to taste (I find curry needs at least 2 tsp of salt, but please season to your preference!)
  • 3 cup spinach (loosely packed)
  • 2 tbsp fresh cilantro (chopped (more to top))

Instructions

  1. 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.
  2. Next, add in the 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.
  3. In the last few minutes add in the fresh spinach and stir. Cook everything together about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
  4. Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!