Vegetable Curry with Spinach & Chickpeas
This vegan curry is packed full of nutrition with lots of veggies and a protein hit from the chickpeas. It is not too spicy so even the kids can enjoy!
Ingredients
- 2 Tbsp peanut or olive oil
- 1 large onion coarsely chopped (1 cup)
- 1 Tbsp minced fresh ginger
- 2 cloves garlic minced
- 1 Tbsp curry powder or more to taste
- 14.5 ounce can diced tomatoes or 2 diced fresh tomatoes
- 13.5 ounce can of unsweetened coconut milk
- 2-3 cups fresh greens such as spinach, chard, kale, or bok choi roughly chopped
- 15 ounce can chickpeas (garbanzo beans)
- Any other seasonal vegetables such as broccoli, peppers, carrots, zucchini
- Rice or Cauliflower rice for serving
Instructions
- Heat peanut or olive oil in a large skillet over medium heat until it shimmers.
- Add onions and cook until translucent, about 5 minutes.
- Add ginger and garlic cook for 1 minute while stirring.
- Add curry powder and stir until fragrant, another minute.
- Pour in the undrained tomatoes and coconut milk and bring to a boil; reduce heat.
- Add any other vegetables that you plan to add (except the spinach or other greens as these only need to be wilted at the end). Simmer 10 minutes uncovered to allow the sauce to thicken and the vegetables to cook and soften.
- Add spinach and chickpeas then cook until the spinach is just wilted and the chickpeas are warmed through, another 3 minutes.
- Season to taste with salt and serve alone or over rice/cauliflower rice if desired.