Coconut Chickpea Curry
A creamy Thai-inspired curry with chickpeas simmered in coconut milk and warming spices. Ready in 30 minutes and freezer-friendly.
vegetarianone-pot30-minmeal-prep
$1.89per serving
Instructions
1
Cook rice according to package directions.
2
Heat oil in a large skillet. Add diced onion and cook 5 minutes.
3
Add minced garlic, curry powder, and turmeric. Cook 1 minute until fragrant.
4
Pour in crushed tomatoes and cook 3 minutes.
5
Add drained chickpeas and coconut milk. Stir well.
6
Simmer for 15 minutes until sauce thickens.
7
Stir in fresh spinach until wilted. Squeeze in lime juice.
8
Serve over cooked white rice.
