- 2 Tbsp. grape seed oil
- 1 medium onion diced (about 1/2 cup)
- 1.5 inches fresh ginger peeled, grated
- 1 Tbsp. garlic minced
- 2 Tbsp. curry powder
- 14.5 oz. fire roasted, petite diced tomatoes drained
- 13.5 oz. can coconut milk
- 13.5 oz. can chickpeas drained
- 1 1/2 tsp. sea salt
- 8 oz. fresh baby spinach
Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
Turn off heat and stir in the spinach, mixing until wilted.
Transfer to a bowl, serve, and enjoy!
Calories: 238kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 1168mg | Potassium: 935mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5625IU | Vitamin C: 29.5mg | Calcium: 173mg | Iron: 6.4mg