Chickpea Curry with Herbed Yogurt

Serves: Six | Prep: 20 min | Cook: 30 min

Ingredients:

Chickpea Curry:
2 cans chickpeas, drained and rinsed
2 Tbsp coconut oil
1 onion, chopped
1 chili, minced
4 garlic cloves, minced
1 Tbsp fresh ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
1 Tbsp tomato paste
1 can chopped tomatoes
1/2 cup creamed coconut
1 carrot, finely chopped
1 zucchini, finely chopped
1 tsp sugar
2 cups fresh baby spinach
2 Tbsp fresh coriander, chopped
1 tsp lime zest
1 lime, juiced
2 scallions, thinly sliced, lengthwise

Herbed Yogurt:
1 cup greek yogurt
1 lime, juiced
1 Tbsp fresh coriander, minced
1/2 tsp salt
1/4 tsp pepper

Directions:
Melt coconut oil in a large pot over medium high heat. Add onions and chili, cook 3-5 minutes, until the onions are soft. Add garlic and ginger, stir and cook for 30 seconds more. Add cumin, garam masala, ground coriander, turmeric and tomato paste, stir to combine. Add coconut and tomatoes, scrapping the bottom of the pot. Lower heat add carrots, cover with a lid and cook for 10 minutes. Remove lid, the curry should be gently simmering, stir in zucchini, replace the lid and cook for another 5 minutes. Add chickpeas and sugar to the pot, stir. Add spinach, pushing it down into the curry, return the lid and cook, 8-10 minutes, until the spinach has wilted, and the vegetables are soft.

Meanwhile, make the herbed yogurt. In a bowl add all ingredients and mix well.

Take the curry off the heat, stir in the fresh coriander, lime zest and juice.

Serve over rice, top with fresh coriander, lime wedges, scallions, herbed yogurt and naan bread.

More Meatless Meals:
Cauliflower General Tso's
Mushroom Mascarpone Risotto
One Pot Mushroom Butternut Squash Rice with Cucumber Yogurt Sauce