Did you have a good weekend? Mine was so much fun! I spent a lot of time hanging out with friends, went on a picnic in Central Park (hopefully, not the last one of the season), took in a little culture, and even squeezed in a Sunday afternoon nap (the best).
After a busy weekend, my Monday nights tend to be fairly lazy. The last thing I want to do is cook a complicated meal – I’d rather catch up on the Real Housewives or something similarly mind melting. This Coconut Curry is a great weeknight meal. It’s super simple, yet totally delicious. The perfect way to start the week!
- 1 tbsp. olive oil
- 1 large garlic clove, minced or pressed
- 1 tbsp. curry powder
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne
- 1/2 tsp. salt
- 1 medium tomato, diced
- 1 14-oz. can chickpeas, drained and rinsed
- 1 6-oz. package baby spinach
- 1 14-oz. can coconut milk
Heat olive oil in a medium skillet over medium heat. Add garlic and saute for a minute, stirring. Add spices and salt. Stirring constantly, cook spices until fragrant (1-2 minutes).
Serve over rice. Enjoy!