Chickpea Curry
A creamy and flavorful vegan chickpea curry recipe made with fire roasted tomatoes, coconut milk, and spinach. The perfect meal-prep or weeknight dinner!
Servings 4 servings
Ingredients
- 2 tsp neutral oil of your preference I used olive oil (optional- could substitute for water)
- 1 tbsp minced garlic
- ½ white onion diced
- 1 14.5oz. can Muir Glen Fire Roasted Diced Tomatoes
- 1 can chickpeas rinsed and drained
- 1 cup full fat coconut milk
- 1 cup frozen spinach
- 1 tsp salt
- ¼ tsp ground ginger
- 1 tbsp curry powder
- 3 tsp garam marsala seasoning
- 1 tsp sugar
Instructions
- In a large pan, sauté the diced onions and minced garlic in 2 tsp of oil (or water) over medium-low heat. Cook until the garlic is fragrant and the onions are semi translucent.
- Add in Muir Glen Fire Roasted Diced Tomatoes, along with the chickpeas, coconut milk, and frozen spinach. Stir to combine.
- Next add in salt, ground ginger, curry powder, garam marsala, and sugar. Stir to combine and bring to a boil.
- Once a boil is reached, let simmer on low for 7-10 minutes.
- Once done, remove from heat and let cool for a few minutes. Serve with rice or enjoy alone.