Chickpea, Spinach and Coconut Curry
Prep time: 20 minutes
Cook time: 12 minutes
Servings: 6
2 tablespoons olive oil
1 tablespoon ginger, freshly grated
3 cloves garlic, minced
1 large yellow onion, chopped
1 tablespoon turmeric
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper, plus additional, to taste
1 can (29 ounces) chickpeas, drained and rinsed
1 jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce
1 can (15 ounces) light coconut milk
4 cups baby spinach
1/2 cup non-fat plain Greek yogurt, stirred
1/2 cup cilantro, coarsely chopped
2 naan flatbreads, toasted and sliced
In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well.
Spoon mixture into six serving bowls and top each with spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.
Find more winter recipes at farmtoforksauce.com.
