Quick Chickpea And Spinach Coconut Curry 1771028083945 Hb5e

Ingredients

• 2 15oz cans Chickpeas
• 1 14oz can Coconut Milk
• 5 ounces Fresh Baby Spinach
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1 tablespoon Fresh Ginger
• 2 tablespoons Yellow Curry Powder
• 1 tablespoon Coconut Oil
• 0.5 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 1 to taste Salt and Black Pepper

Instructions

1. 1

   Heat the coconut oil in a large skillet or pot over medium heat.

2. 2

   Add the diced onion and sauté for 5 minutes until translucent and soft.

3. 3

   Stir in the minced garlic, grated ginger, and curry powder; cook for 1 minute until fragrant.

4. 4

   Add the drained chickpeas and vegetable broth, scraping any browned bits from the bottom of the pan.

5. 5

   Pour in the coconut milk and bring the mixture to a gentle simmer for 10 minutes to thicken.

6. 6

   Add the fresh spinach in handfuls, stirring until wilted and incorporated into the sauce.

7. 7

   Stir in the lime juice and season with salt and pepper to taste.

8. 8

   Serve hot over basmati rice or with toasted naan bread.