Quick & Delicious Chickpea Curry
This is a flavorful dish that is perfect for those who are following a plant-based diet. This is a great dish because of the phytochemicals, iron and complex carbs. You can substitute the rice in this dish for riced cauliflower if you are on a keto or low carb diet. This recipe is delicious, easy, and can be stored for up to 1 week
Ingredients
1. 1 Serving of Rice or Riced Cauliflower
2. 1 chopped yellow onion
3. 1-2 Cloves of garlic, chopped
4. 1 tablespoon chopped ginger
5. 6 cups of spinach
6. 1 large can of fire roasted tomatoes
7. 2 Tablespoons curry powder
8. 1 teaspoon cumin
9. ½ teaspoon Coriander
10. 2 Cans of chickpeas, strained
11. ½ cup Coconut Milk
Preparation Steps
1. Prepare rice, follow the directions on the box, or prepare riced cauliflower by adding frozen riced cauliflower in a pan over medium to high heat for 6 minutes or until cooked.
2. Add your onion to a medium-high heat and cook until lightly brown. Add your garlic and ginger and reduce heat to medium.
3. Add spinach and mix.
4. Add canned tomatoes and seasonings and cook on high for 2 minutes
5. Add chickpeas and coconut milk.
6. Reduce to low heat and simmer for 15 minutes, covered.
7. Add your chickpea mix over a bowl of rice or riced cauliflower.
Total Time: 40 Minutes
Calories: 150 (300 over rice)
Servings: 7-10
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