Anti Inflammatory Chickpea Curry

(gf, vegan, df)

Ingredients:

• 1 tsp coconut oil

• 1/4 onion 

• 1-2 garlic cloves (depending on your taste level)

• 1 nub of fresh ginger

• 1 cup of fresh spinach

• 1 serving of garbanzo/chickpeas

• 1/2 tsp yellow curry powder

• 1 tsp thai curry paste

• 1/3 cup (or more depending on how creamy you want it) coconut milk

• 1/2 cup diced tomatoes

• 1/2 jalapeño or Serrano pepper

*I use cauliflower rice - but you can use brown rice, almond flour wraps, quinoa etc. 

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Heat the coconut oil up in the pan.

Dice the onion and add to the pan with a dash of Himalayan pink salt.

Once the onions are translucent, add the garlic and sautée for another minute and then add the chickpeas.

Sautée for about 3 minutes then add the yellow curry powder. Let it cook for about 2-3 minutes then add coconut milk and diced tomatoes, let it simmer for a few minutes.

Then add fresh ginger (just grate it right over the pan), spinach and jalapeños.

Mix together and let simmer until chickpeas are done (about another 5 min).  

Serve with a grain of your choice or chopped veggies of your choice (I do green beans, peas, red bell pepper, cauli rice, etc). You can also add chicken if you wish or tempeh for a vegan boost!

If you use quality coconut milk it really comes out creamy and delicious . And combining both curries together gives it such a warm and yummy taste!

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