Easy Coconut Curry
Make this easy Coconut Curry in minutes ... it's fast and so delicious, the perfect weeknight meal!
Servings: 4 people
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 medium tomato, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (6-ounce) package baby spinach
- 1 (14-ounce) can coconut milk
For Serving:
- Cooked brown or white rice
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add garlic to pan and saute until fragrant, about 30 seconds, stirring constantly.
- Stir in spices and salt and cook, stirring constantly, until fragrant (1-2 minutes).
- Add tomato to skillet and cook until tomato is slightly softened and a sauce has formed (about 5 minutes).
- Stir chickpeas, spinach, and coconut milk into tomatoes.
- Simmer until spinach is wilted and everything is heated through (about 5 minutes).
- Season to taste with additional salt, if desired.
- Serve curry over rice. Enjoy!
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