Description
A flavorful, protein-packed curry with anti-inflammatory turmeric and nutrient-rich spinach.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp turmeric powder
- 1 tsp cumin
- 1 tsp coriander
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
- Add garlic, ginger, turmeric, cumin, and coriander. Cook for 1-2 minutes until fragrant.
- Stir in chickpeas and coconut milk. Simmer for 10 minutes.
- Add spinach and cook until wilted, about 2-3 minutes.
- Finish with lemon juice, salt, and pepper. Serve warm.
Notes
You can customize the seasonings to taste.