Coconut Curry with Chickpeas and Spinach
Coconut Curry with Chickpeas and Spinach
Ingredients
- 1 tablespoon coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 can 13.5 oz full-fat coconut milk
- 1 can 15 oz chickpeas, rinsed and drained
- 4 cups fresh spinach
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cooked quinoa or brown rice for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened.
- Add the garlic and ginger and cook for another minute.
- Stir in the curry powder and cook for another minute until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Stir in the chickpeas and spinach. Cook until the spinach is wilted.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve hot over cooked quinoa or brown rice.
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