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Spinach and Chickpea Coconut Curry

I found this while doing a search for recipes that used spinach and chickpeas, two ingredients I love and currently have in abundance in the house. This recipe comes from Alicia Silverstone’s “The Kind Life” website–a great source of tasty, vegan recipes. It comes together super fast and is very tasty.

Spinach and Chickpea Coconut Curry
 
Spinach and Chickpea Coconut Curry
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Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 can organic diced tomatoes
  • 2-3 medium potatoes, diced and parboiled
  • 3 cups torn spinach leaves (I just used baby spinach)
  • ⅛ tsp ground cloves
  • 1.5 tsp turmeric
  • 1.5 tsp curry powder
  • 3 garlic cloves, minced
  • 1 can coconut milk
Instructions
  1. Parboil potatoes.
  2. Combine all ingredients in pot. Bring to boil, turn down heat, cover and simmer for 30 minutes. I served this over top of basmati rice.

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