Chickpea Coconut Curry

• 2 cups chickpeas, drained and rinsed
• 1/2 cup coconut flakes
• 1 cup diced tomato
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked cauliflower (from about 1.5 cups raw florets)
• 1 tsp turmeric
• 1 tsp grated ginger
• 1 cup cooked brown rice

• 4 cups chickpeas, drained and rinsed
• 1 cup coconut flakes
• 2 cup diced tomato
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked cauliflower (from about 1.5 cups raw florets)
• 2 tsp turmeric
• 2 tsp grated ginger
• 2 cup cooked brown rice

• 6 cups chickpeas, drained and rinsed
• 1 1/2 cup coconut flakes
• 3 cup diced tomato
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked cauliflower (from about 1.5 cups raw florets)
• 3 tsp turmeric
• 3 tsp grated ginger
• 3 cup cooked brown rice

• 8 cups chickpeas, drained and rinsed
• 2 cup coconut flakes
• 4 cup diced tomato
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked cauliflower (from about 1.5 cups raw florets)
• 4 tsp turmeric
• 4 tsp grated ginger
• 4 cup cooked brown rice

1. Warm a little oil in a deep pan over medium heat, about 1 minute, until it shimmers.

   Start timer
2. Add the ginger and turmeric and cook, stirring, about 1 minute, until fragrant so the spices bloom without burning.

   Start timer
3. Add the cauliflower and cook, stirring, 5 to 6 minutes, until it softens and picks up color.

   Start timer
4. Add the chickpeas, diced tomato, and spinach and stir to coat.
5. Pour in the coconut flakes and a splash of water and simmer, stirring now and then, 12 to 15 minutes, until the sauce thickens and the tomato breaks down.

   Start timer
6. Serve over the rice.

• Calories963
• Protein42g
• Carbs153g
• Fat24g
• Fiber38g
• Sodium92mg

• Inflammation
• Gut Health
• Heart Health
• Joint Comfort
• Eating Well

🤖 That link pays me sometimes. I'm a robot, not a saint. No spam, unsubscribe anytime. Talk to your doctor.