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Potato, Chickpea, and Spinach Curry #vegetarian #meals

Potato, Chickpea, and Spinach Curry #vegetarian #meals

You'll cherish the fragrances and flavors that join Potato, Chickpea, and Spinach Curry. That, however it's so natural to make, and immaculate as a Meatless Monday (and vegetarian) supper. Planning opportunity arrives and goes rapidly — at that point you should simply kick back and trust that the feast will stew.

There are such huge numbers of approaches to make a fragrant and healthy curry dish. I love curries for a great deal of reasons, one being that they can make filling, meatless dinners. Dishes that carry enormous flavor and solace to the table are consistently champs, correct? I like to think my formula for mushroom and kale enchiladas with red sauce hits those imprints, as well. It's one of my top picks!

Curry is fab solace nourishment and constantly a have a great time my book. We got a huge amount of downpour this previous end of the week, and that made for a bunch of terrible days, so comfort nourishment was going full speed ahead in my home.

Also Try Our Recipe : CRISPY KUMARA CAKES

Potato, Chickpea, and Spinach Curry #vegetarian #meals

Ingredients

  • 2 tablespoons olive oil
  • 3/4 pound new potatoes, washed and cut into evenly-sized chunks
  • 1/4 cup white onion, diced
  • 3 garlic cloves, minced
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes in juice
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 teaspoons yellow curry powder
  • 1-1/2 teaspoons turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2-1/2 cups, packed, fresh spinach leaves

Instructions

  1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
  2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
  3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender.
  4. Add the spinach and stir into the mixture so the spinach wilts.
  5. Serve warm.

For more detail : bit.ly/380sKkm

Read More Our Recipe : Easy 30-Minute Chicken Chimichanga Recipe

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