Thursday, June 1, 2017

Chickpea Spinach Curry

Freshly cooked rice is such an appetite and craving builder.  That was what happened this morning.  I just have to have something curried with it. Nothing is easier than making this dish to satisfy this craving.  It is also healthy and vegan and can be prepared in less than 15 minutes.  To increase the nutritional value of the dish, I added spinach to the curried chickpeas. It actually helps in mellowing the richness of the dish.  I kept the list of ingredients short and simple since I really wanted my rice pronto with something curried and this dish fitted the bill perfectly.

Chickpea Spinach Curry

  • 1 tsp coconut oil
  • 1 onion, chopped coarsely
  • 1 clove garlic, minced
  • 1 tsp curry powder
  • 1 -16 oz can chickpeas, drained and rinsed
  • 1 cup coconut milk from a can
  • 1/2 of an 8 oz bag of ready to eat spinach
Heat the coconut oil in a medium saute pan.  Add the onion and garlic.  Then add the curry powder.  When the onion gets translucent add the chickpeas and the coconut milk.  Heat the mixture through to blend the flavors.  Then add the spinach and continue to heat to barely wilt the spinach.

Serve over rice.  Yum.

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