Red Meat Allergy Friendly Coconut Chickpea and Spinach Curry
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 5 oz baby spinach
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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