You want a quick, healthy and filling dinner, this is what you must try. It takes only about 20 minutes of your time
and the warm spices and coconut milk make it an incredibly tasty dish.
It's wholesome and delicious and you will be polishing off the entire
bowl before you know it! Serve it over couscous or basmati rice.
Ingredients for Curry:
Olive oil - 1 tbsp. (or coconut oil)
Yellow onion - 1 (finely chopped)
Garlic - 1 large clove (minced)
Ginger - 1 tsp. (peeled and minced)
Baby spinach - 6 cup
Canned crushed tomatoes - 1 (28-oz.) can
Curry powder - 1 tbsp.
Cumin - 1 tsp.
Coriander - 1/2 tsp.
Kosher salt - 3/4 tsp.
Canned chickpeas (garbanzo beans) - 2 (15-oz.) cans (drained)
Coconut milk - 1/2 cup
Method of preparing:
Heat the oil over medium-high heat in a large skillet. Add the onion
and sauté for 5 minutes. Next, add the garlic, ginger, and spinach.
Sauté for 2 minutes. Stop when the spinach is fully wilted.
Pour in the tomatoes to the mix, followed by the curry powder,
cumin, coriander, salt, and the beans. Cook for 5 minutes until bubbly.
Stir in the coconut milk. Remove from the heat when it's fully
combined. Serve with basmati rice or with a side of naan bread. You can
also have it without any side dish if you want.