Whether you're meal prepping, or just cooking for family & friends, this one's for you!
Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Total Time: 30-40 Minutes
Servings: 6-8 servings
Ingredients
29 oz. can of Garbanzo/Chickpeas (or two 15 oz. cans)
2 cups Grape Tomatoes (halved or quartered)
2 Jalapenos, sliced/diced finely. Use less jalapenos if you prefer it to be less spicy.
1 large Yellow Onion, diced
2 tsp. Ginger Paste
5 cloves of Garlic, minced
2 Tbsp. Curry Powder
2 tsp. Ground Coriander
2 tsp. Cumin
1 tsp. Turmeric
1 tsp. Paprika
2 tsp. Salt
½ tsp. Black Pepper
2 tsp. Coconut Palm Sugar
Two 15 oz. cans of Coconut Milk, I prefer full fat for thicker sauce
2 Tbsp. Olive Oil
2 cups Baby Carrots, optional
4 cups of Baby Spinach, optional
Rice of your choice
Instructions:
Combine all seasonings in a small bowl/dish: curry powder, ground coriander, cumin, turmeric, paprika, salt, black pepper, coconut palm sugar.
In a large pot, heat olive oil on medium-high heat. Throw in onions and jalapenos, and saute until the onions are translucent - about 5-7 minutes. (Optional: add in carrots if you prefer, and sautee for 1-2 additional minutes).
Once onions are translucent, throw in the garlic and ginger. Stir together for about 1-2 minutes.
Next, pour seasoning mixture into the pan, and stir. Ensure that everything is coated evenly.
Add the following ingredients into the pot: grape tomatoes, chickpeas, coconut milk. Give it a good stir to incorporate the coconut milk and seasoning together.
Turn the heat down to a medium to low heat, and cover. Let it simmer for about 20 minutes. Stir occasionally, or as needed.
After 20 minutes, turn off the heat. (Optional: throw in your spinach into the pot and stir it in, allowing the heat to cook the greens).
Once the spinach has wilted, serve the curry over some rice. Enjoy!
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