Chickpea Curry

 

Chickpea Curry

 

I made this tonight for dinner in favor of "Meatless Monday". I often try to incorporate more vegetarian/vegan options in my diet. Besides the health benefits, it's also lighter on the wallet, and it's better for the environment. I won't get in to the ethical and political reasons, but I encourage you to do some research if you are interested :)

 

Recipe:

-1 medium onion, chopped

-1 garlic clove, chopped

-1in. ginger root, grated or chopped very fine

-1/4 tsp. (a couple twists) Himalayan or sea salt.

-1/4 tsp. cumin powder

-1/4 tsp. coriander powder

-1/2 tsp. chili powder

-1/2 tsp. garam masala powder

-1 tsp. turmeric powder

-3 fresh medium tomatoes, chopped

-2 cups (couple handfuls) fresh spinach

-1 (140z) can chickpeas, drained and rinsed well.

-2 tbsp. condensed coconut milk.

 

Directions:

-Sauté onions with garlic and ginger in coconut oil over medium heat until caramelized.

-Add all the spices (salt, cumin, coriander, chili, garam masala, and turmeric), mix together and simmer for a minute.

-Add the tomatoes and simmer for about 5 minutes, until sauce thickens.

-Add the coconut milk and simmer for another 2 minutes.

-Add the spinach, stir until wilted.

-Serve over grains, quinoa, fresh spinach, or great just on it's own as well.