WARMING VEGAN COCONUT CHICKPEA CURRY

In the winter I am all about warming foods - curries, soups, stews.. you get the picture. I make a big pot of something every Sunday so that I have it on hand for lunches and dinners throughout the week and this coconut curry is one of my go-to's! The spices are warming, there is protein from the chickpeas and the healthy fats from the coconut milk keeps you full for hours - it's perfect!

WHAT YOU'LL NEED

SPICES:

2 Tbsp Garam Masala

1 Tsp Turmeric

1 Tbsp Mild Yellow Curry Powder

2 Tsp Ground Cumin

Salt & Pepper To Taste

EVERYTHING ELSE:

1 Tbsp Coconut Oil

1 Large Yellow or White Onion - Chopped

5 Cloves of Garlic - Minced

1 Can of Diced (No Salt Added) Tomatoes 

1 Can of Drained and Rinsed (No Salt Added) Chickpeas

1 Can Full Fat Coconut Milk

6 Cups Fresh Spinach or Kale - Chopped 

Cooked Rice or Quinoa For Serving

*Optional - Fresh Lime and Cilantro for Serving*

HOW TO

1. In a large pot, heat the coconut oil over medium heat.

2. Add the onions and garlic and cook until translucent, about 5 minutes.

3. Add in the spices and cook 1-2 minutes until toasted and fragrant.

4. Add in tomatoes and cook for 3-4 minutes until juices are well incorporated. 

5. Add in chickpeas and coconut milk, bring to a boil then reduce heat and cook for 25 minutes until curry has thickened. 

6. Add in chopped spinach or kale and cover with a lid to wilt for 5 minutes, then mix thuroughly.

7. Serve with steamed grain of choice, fresh chopped cilantro and a squeeze of fresh lime juice. 

Enjoy!

xo - LU