Easy Indian Spinach and Chickpea Curry
Ingredients
- 3 cloves garlic minced
- 2 Tbsp fresh ginger minced
- 1 tsp fresh turmeric minced
- 1/2 yellow onion small dice
- 1 15 oz can organic chickpeas drained
- 4 cups power greens or spinach chopped fine
- 1 tsp olive oil
- 2 tsp tomato paste
- 1 cup unsweetened plant milk
- 1 tsp ground turmeric powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 2 tbsp plain plant based yogurt
- Salt to taste
- Pinch crushed red pepper
- Ground black pepper to taste
Preparation
Start by heating your wok or saucepan on medium heat with the oil, then add garlic, ginger, fresh turmeric (if unavailable and add extra 1 tsp dry when adding dry spices) and yellow onion and cook stirring often until browned and super fragrant about 10 minutes.
Add chickpeas and greens and cook 2 mins until all greens have wilted.
Add plant milk and tomato paste and bring to a boil.
Add turmeric powder, garam masala, ground cumin, crushed red pepper, salt and ground black pepper.
Let simmer 5 mins and stir well to incorporate all spices.
Turn off heat and add plain plant yogurt and stir well for extra creaminess.
