CHICKPEA, SPINACH &TOMATO CURRY
Vegan Chickpea Curry is one of my most popular dishes, and it packs a flavor punch with lots of warming spices and beautiful vegetables. Did I mention that it’s ready in under 30 minutes? That too!
If you’re looking for a comforting, creamy, delicious, and QUICK meal, please please please look no further! I love this vegetable and seasoning combination so much that I make it very regularly at home…maybe a little too regularly
Ingredients
- 1 tbsp oil
- 1 pint sliced cherry tomatoes
- 3 tsp chili powder
- 5 tsp curry powder
- 3.5 tsp cumin
- 2 tsp onion powder
- 3 garlic cloves minced
- 1/2 tsp pepper
- 1 tsp salt
- 1 can chickpeas rinsed and drained
- 3/4 cup cooked corn
- 1 can full-fat coconut milk
- 1.5 cups packed spinach
- Cilantro and red chili flakes for garnish
Instructions
- Over medium heat, heat oil. Once hot, add tomatoes and spices, and cook for 3 minutes, stirring.
- Add garlic and cook another minute.
- Add remaining ingredients except the spinach and garnish.
- Stir to combine and cook at a low simmer for about 10 minutes uncovered, stirring occasionally. Cook longer for a deeper flavor, but you don’t need to.
- Add spinach and cover, cook until spinach wilts, about 3 min. Garnish.
