Chickpea And Spinach Curry Recipe


4 tbsp coconut oil or olive oil
1 large shallot, minced (approx. 1/2 cup)
1 tbsp freshly grated ginger
3 garlic cloves, minced
2 15 oz cans of chickpeas, drained and rinsed
15 oz can of diced tomatoes, drained
2 heaping handfulls of spinach
1/2 cup coconut milk
1-2 heaping tbsp curry paste
1 tsp curry powder
1 tsp turmeric (optional)
1/8 tsp kosher salt + more to taste if needed

Full recipe from :

Heat oil in a skillet over moderate heat.
Add the shallots, ginger and garlic. Simmer until fragrant, stirring often to prevent browning; approx. 2 minutes.
Add the chickpeas and drained tomatoes. Simmer for approx. 5 minutes, stirring occasionally.
Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
Add the coconut milk, curry paste, curry powder, turmeric and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take approx. 2-3 minutes of constant stirring and folding.
Allow to simmer for approx. 10 minutes, stirring occasionally.
Remove from heat and serve.