Curried Chickpeas and Spinach
Coconut Basmati Rice
Ingredients
- 1 onion, chopped
- 3 Tbsp olive oil
- 1½ Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 3 Tbsp curry powder
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (13.5-oz) can coconut milk
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 lb sweet potatoes, cubed
- 2 (5-oz) pkg baby kale
Instructions
- Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add ginger, garlic, and curry powder; cook 1 minute or until fragrant.
- Stir in tomatoes, coconut milk, chickpeas, and potatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in kale and salt and pepper to taste; simmer 2 minutes or until kale is wilted.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwaveable coconut jasmine rice
- Chopped fresh cilantro (optional)
Side Dish Instructions
- Microwave rice according to package directions. If desired, toss rice with cilantro.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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