Vegetarian Spinach Curry

Name: Vegetarian Spinach Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Medium Onion, Chopped; 2 Garlic Cloves, minced; 1 tbsp Curry Powder(hot); 1/2 tsp Indian Paprika; 1/2 tsp Turmenic; 1/2 tsp Cumin; 1 tbsp Olive Oil; 1 14.5 oz can of Organic Diced Tomatoes; 10 oz of fresh baby Spinach; 1 15 oz can of Chickpeas, rinsed and drained; 1 cup Vegetable broth; 1/4 tsp Sea Salt; 1/4 tsp ground pepper

Dwayne Stafford @cook_3279031

full of protein and fiber

Dwayne Stafford @cook_3279031

full of protein and fiber

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Ingredients

45 mins

4 servings

1 cupMedium Onion, Chopped
2Garlic Cloves, minced
1 tbspCurry Powder(hot)
1/2 tspIndian Paprika
1/2 tspTurmenic
1/2 tspCumin
1 tbspOlive Oil
114.5 oz can of Organic Diced Tomatoes
10 ozof fresh baby Spinach
115 oz can of Chickpeas, rinsed and drained
1 cupVegetable broth
1/4 tspSea Salt
1/4 tspground pepper

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Steps

45 mins

1

In a nonstick skillet, cook onion,garlic until brown for 3-5 minutes
2

add curry,paprika,turmeric, cumin,salt and pepper. stir in mixture.
3

Stir in diced tomatoes, spinach and 1 cup of chickpeas
4

In a blender, combine the vegetable broth and remaining chickpeas.
5

Stir mixture into skillet and heat for 10 minutes and let simmer for 5 additional minutes.
6

Optional Balsamic Brown rice for side dish