Spicy Chickpea and Spinach Curry
Happier GrocerySpicy Chickpea and Spinach Curry
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Mekhala Paste Curry Thai Red 100Gm
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can full-fat coconut milk, 13.5 ounce
- 2 cans Jovial Chickpeas, 15 ounce, rinsed and drained
- 5 ounces fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/4 cup fresh cilantro, chopped
- 2 cups Lotus Foods Rice Jade Pearl Or, cooked
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the Mekhala Paste Curry Thai Red 100Gm, ground cumin, ground coriander, turmeric powder, and crushed red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 2 min
- 4
Pour in the undrained diced tomatoes and full-fat coconut milk. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Stir in the rinsed and drained Jovial Chickpeas and fresh spinach. Cook, stirring occasionally, until the spinach has wilted, about 3-5 minutes.
⏱️ 5 min
- 6
Season with salt and black pepper to taste. If you prefer a spicier curry, add more crushed red pepper flakes.
⏱️ 2 min
- 7
Garnish with fresh chopped cilantro and serve hot over cooked Lotus Foods Rice Jade Pearl Or.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GrocerySpicy Chickpea and Spinach Curry
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Mekhala Paste Curry Thai Red 100Gm
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can full-fat coconut milk, 13.5 ounce
- 2 cans Jovial Chickpeas, 15 ounce, rinsed and drained
- 5 ounces fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/4 cup fresh cilantro, chopped
- 2 cups Lotus Foods Rice Jade Pearl Or, cooked
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add the Mekhala Paste Curry Thai Red 100Gm, ground cumin, ground coriander, turmeric powder, and crushed red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 2 min - 4
Pour in the undrained diced tomatoes and full-fat coconut milk. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Stir in the rinsed and drained Jovial Chickpeas and fresh spinach. Cook, stirring occasionally, until the spinach has wilted, about 3-5 minutes.
⏱️ 5 min - 6
Season with salt and black pepper to taste. If you prefer a spicier curry, add more crushed red pepper flakes.
⏱️ 2 min - 7
Garnish with fresh chopped cilantro and serve hot over cooked Lotus Foods Rice Jade Pearl Or.
⏱️ 3 min