Chickpea Spinach Curry with Greens

Just the right amount of hearty with a quick prep time - goes great over any rice or grain!

Ingredients

• 1/2 tablespoon coconut oil

• 1/2 - 1 medium yellow onion, finelychopped

• 1 teaspoon ground cumin

• 1 1/2 teaspoons ground turmeric

• 1 teaspoon Madras or similar curry powder

• 1/2 teaspoon chili powder

• 1 teaspoon kosher salt

• 1 tablespoon minced ginger

• 2 garlic cloves, minced

• 1 (15-ounce) can diced tomatoes, or chopped fresh tomatoes

• 2 (15-ounce) cans low-sodium chickpeas, rinsed and drained

• 2 cups baby spinach or baby kale

• 1⁄4 -1/2 cup canned unsweetened full-fat coconut milk

• 2 cups cooked basmati rice, for serving

Directions

1. Heat the oil in a large, deep skillet over medium heat.

2. Add the onion, cumin, turmeric, curry powder, chili powder (consider using 1/4 tsp to start and add more to taste), and 1⁄2 teaspoon salt.

3. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and golden. Add the ginger and garlic and cook for 1 to 2 minutes more, until fragrant.

4. Add the tomatoes, chickpeas, and 1/4 cup water and stir. Cook uncovered, stirring occasionally, for about 5 minutes, to let the flavors meld.

5. Stir in the spinach, coconut milk (start with 1/4 cup and add more to taste), and remaining salt, and stir over medium- low heat until the spinach wilts, about 2 minutes.

SERVE NOW: Place 1 cup curry in each shallow bowl and serve with1⁄2 cup rice alongside.

FREEZE AND SERVE LATER: Make the curry without the coconut milk and transfer to a large freezer-safe container or 4 smaller containers. To reheat, thaw the curry overnight in the refrigerator, then heat on the stove in a saucepan, stirring in the coconut milk.

Adapted from Skinnytaste.