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Chickpea Curry

Updated: Apr 14

(by Jennifer Leckey)


1 T. coconut oil

2 onions, finely sliced

2 cloves garlic, crushed

1 t. garam marsala

1 t. turmeric

1/2 t. cumin

1 t. ground coriander

2 1/3 c. diced tomatoes, fresh or canned

2 c. coconut milk

1 1/2 c. chickpeas

5 c. spinach

2 large tomatoes, quartered

2 c. cauliflower florets, steamed

1 handful fresh coriander, roughly chopped

Heat the oil in a large pan, and cook onions until soft.

Add garlic and spices, stir to combine, and cook for 2 minutes.

Add diced tomatoes, and simmer for 10 minutes.

Add coconut milk, bring to a boil, and simmer for 10 minutes or until sauce has thickened.

Add chickpeas, spinach, steamed cauliflower, and tomato quarters, and heat through.

Garnish with fresh coriander.


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