Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday
5. Stir everything together, then add the spinach, cover the pot and cook, stirring occasionally to mix the spinach in thoroughly.
It will start to wilt.
6. When the spinach is wilted, like above (the curry sauce should be boiling), turn the heat down and simmer, partially covered or uncovered -- depending on how thick you like your curry -- for twenty to thirty minutes, stirring occasionally.
7. About five minutes before the curry is done, add a tablespoon or two of tahini to help smooth it all out a little bit.
Dish it up with rice or pita bread and enjoy!
Once you're comfortable with this recipe, there's no limit to the options -- throw in a potato or two for extra thickness, use cauliflower and peas instead of spinach and chickpeas. It's a quick meal that requires minimal prep work, yet still tastes fantastic.