Chickpea Curry with Tomatoes and Spinach

Ingredients:

15 ml avocado oil (1 tbsp)
400 g canned chickpeas or 1 ½ cups cooked chickpeas (rinsed)
1 ½ tbsp curry powder
400 g full-fat coconut milk
400 g canned chopped (roasted) tomatoes
2 tbsp nutritional yeast (optional)
1-2 tbsp lime juice
Salt to taste (about 2 tsp)
85 g spinach (3 cups)
2 tbsp fresh coriander, chopped

Directions:

1. Heat the oil in a pan, then add the chickpeas and curry powder. Saute for 2-3 minutes.
2. Add the coconut milk, canned tomatoes, nutritional yeast, lime juice and salt. Stir everything together and bring to a boil. Simmer for about 5-10 minutes, stirring constantly.
3. During the last few minutes, add the fresh spinach and stir. Simmer for about 1-2 minutes more and season with salt, pepper, and lime juice to taste.
4. Remove from heat and stir in the fresh cilantro. Serve immediately with rice or just with the fresh cilantro. Delicious!
Yield: 4 servings
Recipe: shortgirltallorder.com