A hearty and spicy curry made with chickpeas, fire-roasted tomatoes, coconut milk, and a variety of spices. Served with cauliflower rice for a complete meal.
Chickpea Curry with Cauliflower Rice
Description
A hearty and spicy curry made with chickpeas, fire-roasted tomatoes, coconut milk, and a variety of spices. Served with cauliflower rice for a complete meal.
Ingredients
Instructions
- If you’re serving with rice, start the basmati rice.
- Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
- In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
curry, chickpea, cauliflower rice, plant-based, spicy
