MyNetDiary
Simple Chickpea Spinach Curry
MyNetDiary

Simple Chickpea Spinach Curry

  • 10 min Prep
  • 30 min Cooking
  • 2 servings Total
  • 1,174g Weight
410 cals/
serving

16 ingredients

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1 medium (2-1/2" dia) Onions raw
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2 clove Garlic raw
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2 tsp Ginger root raw
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1/4 cup Cilantro or coriander leaves fresh or raw herb
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1 tbsp Olive or extra virgin olive oil
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1 tsp Curry powder
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1/2 tsp Turmeric ground
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1 tsp Cumin seed ground or whole
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1 tsp Coriander seed ground or whole dried
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15 oz Tomatoes crushed canned no salt added
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15 oz Chickpeas or garbanzo beans canned no salt added
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1/2 cup Coconut Milk Canned Light
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2 cup Baby spinach
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1 teaspoon Lime juice raw
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1/4 tsp Pepper black
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1/4 tsp Table Salt Iodized

6 steps

  • Chop onions, mince garlic, grate ginger, and chop cilantro. Set aside.
  • In a large skillet, heat oil over medium heat. Add the onion and saute, stirring occasionally, for 8-10 minutes, or until the onion is translucent. 
  • Add the garlic and ginger, and saute for an additional few minutes. Add the spices and saute, stirring constantly, for 30 seconds.
  • Add the crushed tomatoes, chickpeas, and coconut milk. Simmer for 10-15 minutes. Stir in the spinach.
  • Stir in the lime juice and cilantro. Season with salt and pepper.
  • Divide between two bowls and enjoy.

Tips:
1 medium onion makes about 2/3 cup chopped.

Serve over brown rice if desired.