Your Recipe

Recipe Tags:

Food

Recipe Instructions:

Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 ounces) diced tomatoes
1 can (14 ounces) chickpeas, drained and rinsed
1 cup coconut milk
2 cups fresh spinach leaves
Salt and pepper to taste
Instructions:
Heat olive oil in a large pan over medium heat.
Add onion, garlic, and ginger. Sauté until the onion is translucent and fragrant.
Add curry powder, cumin, and coriander. Stir for 1-2 minutes until the spices are toasted.
Pour in the diced tomatoes and chickpeas. Stir well to combine.
Add coconut milk and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
Stir in the spinach leaves and cook until wilted.
Season with salt and pepper to taste.
Serve the chickpea and spinach curry over cooked brown rice or quinoa.
Enjoy!