Easy Weeknight Chickpea and Spinach Curry
Ingredients
-
1
tsp
coconut oil
-
½
unit
onion, diced
-
3
cloves
garlic, minced
-
1
small
delicata squash, cubed (about 2 cups)
-
1
tbsp
curry powder
-
1
tsp
turmeric
-
½
tsp
sea salt
-
½
tsp
garam masala
-
1
tbsp
tomato paste
-
2
cups
coconut milk
-
2
cans (15 oz)
chickpeas, drained and rinsed
-
2
cups
fresh spinach, chopped
-
1
cup
frozen peas and carrots (optional)
Instructions
- Prep the squash, garlic, and onion.
- Prepare rice or cauliflower rice if using.
- In a large skillet over medium-high heat, add coconut oil and heat it.
- Add the onions and sauté until they begin to soften.
- Stir in garlic, delicata squash, curry powder, turmeric, garam masala, salt, and tomato paste, and cook for one minute.
- Add coconut milk and bring to a rapid simmer, then reduce heat to medium-low, cover, and simmer for about 10 minutes until the squash softens.
- Once the squash is soft, stir in chickpeas, frozen peas and carrots (if using), and spinach, cooking until the spinach is wilted.
- Serve over rice or cauliflower rice with fresh cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like