Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
There are times when the last thing you want to do after getting home from a long day at work is to make dinner -- especially something even semi-healthy. But if you have coconut milk and curry in your pantry (two staples for any plant-based eater) and some fresh or frozen produce, you can make a curry in about half an hour that's so easy (and tasty) that you'll weep with gratitude.
You will need:
4-6 cups baby spinach
1 can coconut milk (can be reduced-fat; Thai Kitchen is by far the best brand)
1 can garbanzo beans
1 can diced tomatoes
3-4 cloves garlic
5 whole cloves or a pinch of powdered cloves
2 teaspoons turmeric
1 tablespoon curry powder
1-2 tablespoons tahini
Rice or pita bread to serve
If you'll be enjoying this curry with rice, get that started before you do anything else.
1. Drain and rinse your garbanzo beans.
2. Place the beans, the diced tomatoes and the coconut milk (if using full-fat, you'll need a spoon to scoop out the cream) together in a large pot on the stove; start warming them up on medium-high heat.
3. Press the garlic into the pot.