20 Minute Chickpea Spinach Curry
Ingredients
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp salt and pepper
- 14 oz can chickpeas, drained
- 1 roma tomato, chopped
- 1 tbsp tomato paste
- 14 oz can coconut milk
- 6 cups spinach, roughly chopped
- Sriracha or chili garlic sauce, to taste
- Squeeze of lime
- 1/4 c fresh cilantro, chopped
- 1 c basmati rice, cooked accordingly
- 1 bunch kale, chopped and massaged with oil and lemon
Preparation
Cook basmati rice according to package instructions.
Prepare kale by chopping and massaging with oil and lemon juice.
Heat a small amount of oil or water in a large skillet. Add onion and sauté for 3-4 minutes until translucent. Add garlic and ginger and sauté until fragrant.
Add a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.
Add tomato paste, chickpeas, and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.
Taste and season with salt, pepper, chili sauce, or lime juice if desired.
Serve hot on top of rice and kale with a garnish of fresh cilantro.
