EASY 10 Minute Dinner Recipes
Time
11 Mins
Servings
1 Pot
Diet Restriction
Rating
0 Votes
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Description Secret Ingredients
1 tablespoon extra virgin olive oil
½ cup diced red onions
1 clove garlic minced
1 inch ginger grated
1 tablespoon curry powder
1 teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon chili powder optional
1 can 19 oz/540ml chickpeas, drained and rinsed
1 ½ cups diced tomatoes
1 cup canned full fat coconut milk
Sea salt and pepper to taste
2 handfuls of fresh baby spinach
Garnish: fresh cilantro
Directions
Instructions:
Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
Toss in the curry powder, coriander, cumin, paprika and chili if using. Stir and sauté for 30 seconds.
Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
Garnish with fresh cilantro. Serve on it’s own or with cooked quinoa or brown rice.
Store any leftovers in an airtight container in the fridge for up to 5 days.
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