8 Minute Meals: curried coconut chickpeas & spinach

Good Morning CT at Nine

(WTNH) — Holistic Health Coach April Godfrey makes a toasty coconut curry dish for Meatless Monday.


1 onion chopped

3-4 cloves of garlic pressed

2-3 Tbsp olive oil

2 Tbsp curry powder

1/4 tsp cayenne pepper powder

1 can coconut milk

1 can diced tomatoes

4-5 cups of fresh spinach

1 zucchini chopped

1 can of chic peas drained and rinsed really well.

Salt and pepper to taste

Chopped roasted cashews for serving


-In a skillet, heat 2 Tbsp of olive oil over medium heat. Add the onions and sauté for about 4 minutes.
-Add the presses garlic and continue to sauté.
-Add curry powder, cayenne powder, salt and pepper. Mix well.
-Add coconut milk and diced tomatoes, turn heat to medium high.
-Stir in zucchini, spinach and chic peas.
-Continue to sauté until zucchini is tender. You can lower the heat back down to medium. Just about 5- 8 minutes should do it!
-Serve over rice or quinoa-Top with roasted cashews and enjoy!

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