Spinach and Chickpea Coconut Curry

This meal was a delightful hit with all five members of our family, 20 months to 34 years.  Good quality, healthy meal, great for the winter months where fresh produce is more scarce.  All ingredients minus fresh spinach are readily stored in the pantry for a quick, easy last minute meal.  And it’s even more delicious day two.

Spinach and Chickpea Coconut Curry

1 can chickpeas, drained and rinsed (or 2 cups home cooked- easily done in the crockpot ahead of time and doubled to make a round of hummus for later)
1 can organic diced tomatoes
2 medium potatoes, cut into small cubes and parboiled (or left over baked potatoes!  We used sweet potatoes this time and it was super delish.)
2-3 cups torn up spinach leaves
5 cloves- pretty strong flavor, use a little less if you aren’t a clove fan
1 1/2 tsp. turmeric
1 can coconut milk
3 cloves garlic
1 tsp. salt, or to taste

Combine everything in a saucepan and simmer 30 minutes.  We served it over Quinoa cooked in organic chicken broth (gasp!  yes, I am still an occasional meat eater unlike the other more amazingly hardcore gals on this blog- veggie broth would do of course).  Brown rice would be tasty too.

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