35 Minutes – makes 6 cups of curry & 4 cups of rice
Look for unsweetened coconut milk with other refrigerated plant milks. It adds creamy coconut flavor with less fat than canned coconut milk.
Ingredients:
- ½ cup chopped shallots
- 3 cups cherry tomatoes, halved
- 2 Tbsp. chopped green garlic, garlic scapes, or scallions
- 1 Tbsp. no-salt-added tomato paste
- 1 tsp. curry powder
- 1 tsp. garam masala
- ½ tsp. ground turmeric
- ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. sea salt
- ⅛ to ¼ tsp. cayenne pepper (to taste)
- 2, 15-oz. cans no-salt-added chickpeas, undrained
- ¼ to ½ cup refrigerated unsweetened plain coconut milk
- 4 cups fresh baby spinach
- 4 cups hot cooked brown rice
Instructions:
- In an extra-large nonstick skillet, cook shallots over medium 2 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in tomatoes & garlic; cook and stir 2 minutes. Stir in he next 9 ingredients (up to cayenne pepper); cook & stir 2 minutes. Stir in chickpeas until combined. Stir in coconut milk.
- Bring to boiling; reduce heat. Simmer uncovered 7 to 10 minutes or until thickened & creamy. Add spinach & stir until spinach is wilted. Serve over rice.
*Chicken is optional protein addition, pictured.*
