Spinach and Chickpea Coconut Curry (Vegan and Gluten Free)
Spinach and Chickpea Coconut Curry (Vegan and Gluten Free)
1 can of garbanzo beans, rinsed and drained, or two cups of home cooked garbanzo beans
2 medium potatoes (I used sweet potatoes with skin on) parboiled* (*means boil for 10-15 mins whole then cut) cubed
3 cups of torn spinach
1 can of diced tomatoes or 3 medium tomatoes diced
1 red bell pepper chopped
3 cloves minced of garlic
1 1/2 teaspoons of curry
1 1/2 teaspoons of tumeric
3 cloves
1 can of coconut milk
Put it all in a pan and bring to a boil and then simmer for 30 minutes. And serve! I added some red pepper flakes to my bowl, mmmmm! You could add rice or pita bread if you want! I don’t do gluten and rarely use grains so I just enjoyed mine as is!