top of page

Chickpea Curry

Updated: Mar 14, 2022

(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.


(Read Quality, Not Quantity, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Squash Soup

(by Paula Mirk) 1 medium butternut squash 2 - 3 T. olive oil 1 medium onion, peeled and chopped garlic, minced, to taste ground cinnamon, cloves, cumin, or allspice, to taste salt, to taste 1 apple or

 
 
 
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 

Comments

bottom of page