Coconut Curry Chickpea

Vegan Chickpea Curry Recipe

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 4 cups fresh spinach

• 1 cup basmati rice

• 1 medium tomato, diced

• 1 medium red onion, finely chopped

• 1 cup passata sauce

• 2 tablespoons roasted red chili paste

• 2 tablespoons corn starch

• 1 can (14 oz) coconut milk

Seasonings and Spices

• 1 teaspoon ginger powder

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 tablespoon red curry powder

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper (adjust to taste)

• 1 teaspoon Tabitha Brown's Like Sweet Like Smoky seasoning

• 1 teaspoon garlic powder

• 1 teaspoon garam masala

• 1 teaspoon minced garlic

Instructions

1. In a large skillet or pot, heat a tablespoon of oil over medium heat. Add the chopped red onion, tomatoes and minced garlic and sauté until translucent, about 5 minutes.

2. Add ginger powder, turmeric, cumin, red curry powder.

3. Stir in the chickpeas, then passata sauce. Mix well to combine.

4. Add the roasted red chili paste, salt, black pepper, Tabitha Brown's seasoning, garlic powder, and garam masala. Stir until everything is well combined.

5. Add the spinach and coconut milk.

6. Mix in the corn starch with a few tablespoons of water to create a slurry. Add this to the curry to thicken it. Stir well.

7. Let the curry simmer for about 10-15 minutes, stirring occasionally, until the spinach is wilted and the flavors meld together.

8. Serve the chickpea curry over the cooked basmati rice and enjoy!

Curry Coconut Chickpea - Instruction Video