By Hayden Foster
Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until they are translucent.
Add minced garlic and ginger to the pan. Sauté for another minute until fragrant.
Add chopped tomatoes, curry powder, turmeric powder, and cumin powder. Cook until the tomatoes begin to break down, about 5 minutes.
Add the chopped red bell pepper and sliced carrots to the pan. Stir well to coat with the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the cooked chickpeas to the pan and season with salt and black pepper. Simmer for 10 minutes, stirring occasionally.
Add the spinach to the pan and cook until wilted, about 2 minutes.
Serve the curry hot over the cooked rice.
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This Main Course Vegetarian High Carb recipe is ready in 45 minutes and features Chickpeas, cooked, Tomato, chopped, Onion, chopped and other delicious ingredients. Contains 800 calories total.
Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until they are translucent.
Add minced garlic and ginger to the pan. Sauté for another minute until fragrant.
Add chopped tomatoes, curry powder, turmeric powder, and cumin powder. Cook until the tomatoes begin to break down, about 5 minutes.
Add the chopped red bell pepper and sliced carrots to the pan. Stir well to coat with the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the cooked chickpeas to the pan and season with salt and black pepper. Simmer for 10 minutes, stirring occasionally.
Add the spinach to the pan and cook until wilted, about 2 minutes.
Serve the curry hot over the cooked rice.
Calories per Serving: 800
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