Chickpea Spinach and Tomato Curry
Ingredients
- 1 T oil
- 1 pint sliced cherry tomatoes
- 3 tsp chili powder
- 5 tsp curry powder
- 3.5 tsp cumin
- 2 tsp onion powder
- 3 garlic cloves minced
- 1/2 tsp pepper
- 1 tsp salt
- 1 can chickpeas rinsed and drained
- 3/4 cup cooked corn
- 1 can coconut milk
- 1.5 cups packed spinach
Garnish
- Cilantro and red chili flakes
Preparation
Heat oil over medium heat.
Once hot, add tomatoes and spices, and cook for 3 minutes, stirring.
Add garlic and cook for another minute.
Add remaining ingredients except the spinach and garnish, stir to combine, and cook at a low simmer for about 10 minutes uncovered, stirring occasionally.
Cook longer for a deeper flavor, but you don't need to.
Add spinach and cover, cook until spinach wilts, about 3 minutes.
Garnish.
