This curry is the kind of meal that makes you forget you are eating something completely plant-based. Chickpeas simmer in a rich coconut milk sauce seasoned with curry powder, turmeric, and ginger until everything is deeply flavorful and incredibly comforting. Serve it over rice and you have a meal that satisfies on every level.
Ingredients
- 3 cups cooked garbanzo beans (chick peas) (about 1½ cups dried, soaked and cooked)
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp ginger
- ¼ tsp cayenne
- 1 tsp Redmond Real Salt
- 4 cups fresh spinach
- Fresh cilantro and lime wedges for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
- Add the garlic, curry powder, turmeric, cumin, ginger, and cayenne. Stir for 1 minute until fragrant.
- Add the diced tomatoes, coconut milk, chickpeas, and salt. Stir well and bring to a simmer.
- Cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the spinach and cook for 2 minutes until wilted.
- Serve over rice with fresh cilantro and a squeeze of lime.
Notes
- Add garam masala seasoning for even more depth and warmth.
- Serve over white basmati rice or brown basmati rice.
- This curry gets better the next day as the flavors develop. Great for meal prep.
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