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A fragrant, creamy coconut chickpea curry with spinach. Vegan comfort food that is ready in 30 minutes.
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Saute 1 diced onion in coconut oil for 3 minutes.
Add 3 cloves garlic, ginger, curry powder, garam masala.
Add 2 cans chickpeas, 1 can coconut milk, and 1 can diced tomatoes.
Simmer 20 minutes.
Stir in fresh spinach until wilted.
Serve over basmati rice with fresh cilantro.
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Recipe from Macro Kitchen — macro.kitchen/recipes/chickpea-curry
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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