Vegan Chickpea Curry

I present to you my first ever attempt at Indian cuisine (because buying Kroger’s jarred Tikka Masala and pouring it over rice obviously doesn’t count).


The recipe below will serve two very hungry people, or work well for a three day meal prep for a single person



Heat olive oil over medium heat and sauté onion, carrot, pepper, and squash until tender (about 2-3 minutes). Add minced garlic and ginger. Once fragrant add canned tomatoes, chickpeas, and coconut milk. Once it gets nice and bubbly add the veggie broth, red chili paste, soy sauce, and remaining seasoning/herbs [wait to add spinach and lime at the end]. Simmer on medium-low for an additional 10 minutes or until desired thickness (you can also add 1 tbsp cornstarch for extra thickness). At the last minute add one bunch of spinach and a generous squeeze of lime. Turn heat off and stir until spinach wilts.

Serve with pita bread, rice, or whatever you prefer! A single serving should be about 410 kcal at roughly 380 g.

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