Chickpea Spinach and Tomato Curry
Ingredients
- 1 tablespoon oil
- 1 pint sliced cherry tomatoes
- 3 teaspoons chili powder
- 5 teaspoons curry powder
- 3.5 teaspoons cumin
- 2 teaspoons onion powder
- 3 minced garlic cloves
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 can rinsed and drained chickpeas
- 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 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 if desired.
Add spinach, cover, and cook until spinach wilts, about 3 minutes.
Garnish the dish.
