THE GESTATIONAL DIABETIC
Easy Chickpea Curry with coconut milk and spinach is a versatile plant-based meal of Indian inspiration.
Baby spinach
Garlic
Coconut milk
Chili powder
Garam masala
Chickpeas
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Heat a large pot on medium-low heat. While it's heating, chop the onion. Add the oil to the pot, then the onions in an even layer.
Cook for 4 minutes, stirring once, halfway through. Meanwhile, mince the garlic and ginger if using fresh ingredients, and measure the spices.
Meanwhile, measure the tomato sauce. Add the garlic, ginger and spices. Stir and cook for 2 minutes, until fragrant.
Add the chickpeas and reduce the heat to low. Simmer for 20 minutes, stirring every 5 minutes.
Add the spinach (a bit at a time if needed). Gradually fold and stir into the curry until wilted. Garnish with fresh cilantro.