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Chickpea Curry with Cauliflower Rice

steamed rice and meat dish

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.

Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Best Season: Suitable throughout the year
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
  1. 1
    If you’re serving with rice, start the basmati rice.
  2. 2
    Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
  3. 3
    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.
  4. 4
    Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
  5. 5
    Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
Keywords: curry, chickpea, cauliflower rice, plant-based, spicy
Read it online: https://daofitlife.com/recipe/chickpea-curry-with-cauliflower-rice/