Spinach and Chickpea Coconut Curry
- 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
- Parboil potatoes.
- 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.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/spinach-and-chickpea-coconut-curry/
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