Chickpea Curry with Greens
Chickpea Curry with Greens
Easy, quick and incredibly flavorful you'll want to serve this curry all year long. It's great with kale, swiss chard, collards or spinach. So good!
Ingredients
- 1 bunch spinach or kale or swiss chard
- 1 tablespoons curry powder more or less to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic grated or pressed
- 1 small knob fresh ginger about a tablespoon grated
- 1 tablespoon avocado oil or vegetable oil
- 1 medium Onion chopped
- 1 14 oz can coconut milk
- 1 15 oz can chickpeas garbanzo beans
- 1 small lime
Instructions
- Wash the spinach (or kale or swiss chard)
- Mix the curry powder, cumin, paprika, salt and pepper in a small bowl
- Place the grated ginger and garlic in a small bowl. I often grab a peeled, frozen hunk of ginger from the freezer - grates beautifully!
- Heat the oil in a large sauté pan, add the onion and cook until translucent - about 3 minutes
- Add the garlic and ginger and sauté for 30 seconds being careful not to burn
- Stir in the spice mixture and cook until toasted - about a minute
- Add the chickpeas and cook until dry - about 2 minutes
- Add the coconut milk and bring to a boil. Reduce to a simmer and cook until the curry thickens a bit and reduces - about 5 minutes. Taste and add more spice as desired
- Add the greens
- Cook until the greens are wilted and soft - it will smell amazing!
- Squeeze in the lime, stir and taste - YUM!
- Serve with rice, quinoa or just by itself. Top with a few sprigs of cilantro and enjoy!
