Name: Chickpea Tomato Spinach Curry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp avocado oil; 15 oz canned chickpeas (1 ½ cups cooked chickpeas- rinsed and dried); 1.5 tbsp curry powder (*Any curry powder works for this recipe, but every curry powder varies in flavor intensity. If 1.5 tablespoon isn't enough flavor with the curry powder you are using, please use up to 2.5 tablespoon in this recipe.); 14.5 oz canned coconut milk (I use full-fat coconut milk); 14.5 oz canned chopped tomatoes (I like using fire-roasted tomatoes); 2 tbsp nutritional yeast (optional); 2 tbsp lime juice; null null salt (I find curry needs at least 2 tsp of salt, but please season to your preference!); 3 cups spinach (loosely packed); 2 tbsp fresh cilantro (chopped (more to top))

Instructions

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1

Heat the avocado oil (1 tbsp) in a skillet or large pan. Add the canned chickpeas (15 oz) and curry powder (1.5 tbsp). Sauté together for [2-3 minutes] to lightly toast the spices.
2

Add the canned coconut milk (14.5 oz), canned chopped tomatoes (14.5 oz), nutritional yeast (2 tbsp), lime juice (2 tbsp), and [salt to taste]. Stir to mix and bring to a simmer. Simmer for [5-10 minutes], stirring consistently.
3

In the last few minutes, add the spinach (3 cups) and stir. Cook everything together for about [1-2 minutes] and season with additional salt, pepper, and lime juice to your liking.
4

Remove from the heat and add the fresh cilantro (2 tbsp). Serve immediately over white rice or as is with extra fresh cilantro on top. Enjoy!