Coconut Chickpeas Curry
When I made this today I knew I had to share it with everyone.
I made it for lunch and saved the rest for my lunch throughout the week. But I will be making this for dinner for those meatless days 😉
Now let’s get to the good stuff, shall we!
Ingredients
- 1 cup1 cup1 cup Onion, Diced
- 2 clove2 clove2 clove Garlic
- 1 tsp1 tsp1 tsp Ginger Root, grated ginger
- 8 oz8 oz8 oz Baby Bella Mushrooms, sliced
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Curry Powder
- 1 Tbsp1 Tbsp1 Tbsp Red Curry Paste
- 1 tsp1 tsp1 tsp Ground Cumin
- 15 oz15 oz15 oz Chickpeas
- 14.5 oz14.5 oz14.5 oz Fire Roasted Diced Tomatoes
- 13.5 oz13.5 oz13.5 oz Coconut Milk
- 3 cup3 cup3 cup Spinach
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Dice the onion, mince the garlic, grate the ginger, and slice the mushrooms. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté over medium-low heat for about two minutes, then add the mushrooms and saute for another 3-4 minutes.
- Add the red Thai curry paste, curry powder, and cumin to the skillet and continue to stir and cook for about one minute to wake up the spices.
- Drain the chickpeas, then add them to the skillet along with the roasted tomatoes and coconut milk. Stir everything to combine.
- Let everything simmer on medium-low heat for about 15 minutes, stirring occasionally.
- Add the spinach and continue to cook and stir until for about another 5 minutes. Finally, taste the curry and add salt to taste. Serve with white rice and naan bread! Enjoy!
Notes
Ingredients: 1 cup diced white onion 2 cloves garlic 1 tsp grated fresh ginger 8 oz baby bella mushrooms 2 Tbsp olive oil 1/2 Tbsp curry powder 1 Tbsp Red Thai curry paste 1 tsp cumin 2-15oz. cans chickpeas, drained 1-14.5oz. can diced fire roasted tomatoes 1-13.5oz. can full-fat coconut milk 3 cups fresh spinach
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 616 |
Fat: | 31 g |
Carbohydrates: | 68 g |
Protein: | 19 g |
Cholesterol: | 0 g |
Sodium: | 341 mg |
Fiber: | 18 g |
Sugars: | 11 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.