Chickpea Curry with Cauliflower Rice
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.
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
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups baby spinach leaves (or chopped spinach) (5 ounces)
- 28 ounce can crushed fire roasted tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¾ teaspoons kosher salt
- 2 15 cans -ounce chickpeas
- ½ cup coconut milk
- White or brown basmati rice, to serve
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
Read it online:
https://daofitlife.com/recipe/chickpea-curry-with-cauliflower-rice/