Ingredients
2
2 servings
- •1 cup coconut cream
- •¼ teaspoon onion powder
- •¼ teaspoon garlic powder
- •¼ teaspoon ground ginger
- •1 pinch of cayenne
- •½ teaspoon ground tumeric
- •¼ teaspoon garam masala
- •½ teaspoon ground cumin
- •½ teaspoon ground coriander
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •15 oz chickpeas, drained and rinsed
- •1 cup fresh spinach, chopped
- •½ lime juice
- •steamed rice, for serving
- •fresh cilantro, chopped, for garnish
Instructions
- In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
- Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
- Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
- Spoon the curry over steamed rice. Garnish with cilantro.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 756
- Carbohydrate: 70g
- Fat: 47g
- Fiber: 19g
- Protein: 24g
- Sugar: 68g
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