I have been on an Indian food kick lately and loving everything I have been making! This chickpea curry is super versatile – feel free to use your favorite vegetables and plant based meats . . . I added mushrooms, broccoli, and some brown rice to mine!
Chickpeas are great for you . . . they are a good source of iron/calcium/fiber/protein, help reduce cholesterol, and can lower inflammation/improve immune function. I’m pretty sure I manage to eat chickpeas at least once a week ❤
Ingredients
-Coconut oil
-1 large yellow onion, finely chopped
-2 large garlic cloves, crushed with a garlic press
-2 Tablespoons fresh ginger, grated – or 1 teaspoon ground ginger
-3 Tablespoons curry powder
-1 Cup coconut milk
-2 15 oz cans garbanzo beans, drained & rinsed
-1 package firm or extra firm tofu, cut into cubes
-3 Cups packed baby spinach
-Pink himalayan salt to taste
Directions
-Heat up the coconut oil in a large pot on medium heat
-Add onion, garlic, & ginger, & saute for a few minutes, until the onion is translucent & soft
-Add curry powder, & mix it in well with the rest of the ingredients in the pot. Allow the spices to toast for a minute without letting them stick to the bottom of the pan
-Add the coconut milk & season with salt, mixing well
-Add the rest of the ingredients (except for the spinach), let it come to a boil & reduce heat to a low simmer, 5 – 8 minutes. The coconut milk should be reduced & become a creamy/velvety sauce
-Add the spinach leaves 1 Cup at a time & mix them in right before turning off the heat. They will wilt down very quickly
-Serve hot
Perfect meal prep meal . . . my lunch for the week !
XOXO
Krista McGuire 
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