Coconut Chickpeas Curry (Edit recipe)

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!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated per serving.

by LizMichelleEats

Serves: 4

Ingredients

1 cup Onion, Diced
2 clove Garlic
1 tsp Ginger Root, grated ginger
8 oz Baby Bella Mushrooms, sliced
2 Tbsp Olive Oil
0.5 Tbsp Curry Powder
1 Tbsp Red Curry Paste
1 tsp Ground Cumin
15 oz Chickpeas
14.5 oz Fire Roasted Diced Tomatoes
13.5 oz Coconut Milk
3 cup Spinach

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Process

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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