Coconut Curry with Chickpeas and Spinach
Cook time:
10 mins
Total time:
10 mins
Yield: 4 people
Recipe Notes
This makes enough for four starving people but could easily serve six. For those who like heat, stir in a little cayenne or chili. Serve with a Pot of Rice.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 1 quart Simple Tomato Sauce
- 2 tablespoon curry powder
- 2 cans (15-16 oz each) chickpeas, drained
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound frozen chopped spinach, thawed (no need to squeeze out liquid)
- Salt and ground black pepper
Instructions
- Heat oil and ginger in a large pot until they start to sizzle and become fragrant, a minute or so. Add tomato sauce, curry powder, chickpeas, and coconut milk; bring to a simmer. Add spinach; return to simmer to heat through, a couple of minutes longer. Adjust seasoning, including salt and pepper to taste. Ladle into bowls of rice and serve. Garnish with cilantro if desired.
