Spinach and Chickpea Curry

(quick, easy, and very yummy!)

• 3T canola oil
•1 small onion, thinly sliced
•2T minced fresh ginger
•1T curry powder
• 1t garam masala
•1/8 t cayenne
• 15 oz cooked chickpeas
• 14.5 oz can diced tomatoes
• 1t salt
• 7oz (or more) baby spinach
• 1/4c chopped cilantro 

Saute the onion until soft 
Add ginger and spices.
Cook 2-3 minutes
Add chickpeas and tomatoes
Simmer with lid on 10min
Add spinach one handful at a time and stir in until wilted
Cook another 5 min or so
Stir in cilantro
Serve with coconut rice, naan and greek yogurt

For coconut rice:
1.5c basmati rice, washed, soaked
1 14oz can coconut milk
3/4c water
1 clove garlic, minced
1/2t salt

Mix all together in a saucepan over very low heat. Stir to combine.
Cook approx 30 min- will need to check on this.
I like to turn off the heat just before it looks fully cooked and let it sit for another 30min
to absorb remaining liquid, then fluff with a fork.

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