Chickpea Coconut Curry — made on sundays

Ingredients:

1 tbs Coconut Oil
1/2 Yellow Onion
2 large or 4 small Garlic Cloves
2 cups Coconut Milk
2 tbs Curry Powder
1 tsp Cumin
1 tsp Paprika
Sea Salt
Black Pepper
1 tsp Red Pepper Flakes
1 can Chickpeas (drained)
1 tsp Corn Starch
2 large handfuls of fresh Spinach
1 large handful steamed Green Beans

In a hot sauce pan add Coconut Oil and minced Yellow Onion and cook until translucent. If you notice the oil smoking reduce from heat. Once translucent mix in minced Garlic and cook until it becomes tender and translucent.

Deglaze the pan with Coconut Milk and add in Curry Powder, Cumin, Paprika & Red Pepper Flakes. Add sea salt and Black Pepper to taste. Stir to combine and let simmer for about 15 minutes.

Add in Chickpeas and Corn Starch stir until the Corn Starch is completely integrated and the sauce begins to thicken.

Then stir in your Spinach & Green Beans. I tend to Chiffonade my Spinach, and cutting the green beans in thirds because I like getting smaller bites that I find really incorporate into the dish. Let cook down for about 5-10 minutes.

At this stage I make sure to taste and adjust Salt content & seasonings as the water content of Spinach and Green Beans can dilute the flavors.

Once the flavors are balanced (but also are to your liking). Remove from heat and allow to cool down before serving. This is a great dish to make ahead, but is also excellent to store for weekly meal prep since it reheats really nicely.

chickpea coconut curry recipe by made on sundays

chickpea coconut curry and sesame coconut rice dish by made on sundays

I love to serve this dish with rice, particularly my Sesame Coconut Rice.