Ingredients
- 2 tablespoons coconut oil
- 2 medium yellow onions, chopped
- 14 ounces canned tomatoes, drained
- salt and pepper, to taste
- 16 ounces canned chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1 package baby spinach
- 13.5 ounces canned coconut milk
- 1 tablespoon flour
- 1 lime
- cooked rice
Recipes
Add coconut oil to a profound container over medium-high intensity.
Add onions, tomatoes, salt, and pepper to the container, and mix. Diminish intensity to medium and cook until tomatoes discharge juices and onions mellow, around 10 minutes. Mix in chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne pepper until joined. Add spinach, coconut milk, and flour, and mix once more. Heat the curry to the point of boiling, then decrease to a stew for 10-12 minutes.
Eliminate curry from heat, top with a lime squeeze, and serve over rice.
