Spicy Chickpea & Spinach Curry (Vegan & Gluten Free)

A blend of vegetables, spices and protein-rich chickpeas combines with creamy coconut milk for a healthy and quick meal that is sure to be a hit! Make it for a group, or ahead of time as lunch for the week.

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The comedown from my trip to Italy has hit me like a ton of bricks and I need approximately 9 years to recover.

Between jet lag, the lack of nutrients I consumed in the world of endless potato chips, pizza and pasta, and the fact that it is no longer acceptable to drink prosecco at 10 AM (rude), my body is on the verge of shutting down. I just bought a ton of face masks (SOLVE ALL PROBLEMS) and a pack of super greens drink tablets, so hopefully I'll be back to normal soon. In the mean time, why don't we speed the process along with a lil' something healthy?

Now, the food in Italy was incredible, don't get me wrong - but I really love Asian-inspired food. Like, a LOT. On Monday, I dove face first into some Spicy Ginger & Tofu Soup from DC Noodles. Pure heaven. And, when it came time to prep my lunches for the week in my ongoing battle against spending my entire life savings at Sweetgreen, I opted for Indian!

This curry comes together quickly, requires ingredients that you probably already have on hand, and reheats well. Whip up some rice or quinoa, top with curry, and enjoy! Your body will thank you.

Spicy Chickpea & Spinach Curry

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To make this curry, you will need:
- 1" ginger root, grated
- 1 shallot, minced
- 2 cloves garlic
- 2 jalapeño peppers, seeded and diced
- 1 red bell pepper, diced
- 2 T tomato paste
- 1 can chickpeas
- 1 cup coconut milk (light or full fat)
- 1/2 cup vegetable broth
- 1 bag baby spinach
- 1 t turmeric
- 2 t cumin
- Salt & pepper to taste

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To begin, I recommend doing your mise en place (a fancy way to say ingredient prep) - grate your ginger, mince your shallot and garlic, seed and dice your jalapeños and dice your red bell pepper.

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Heat a tablespoon of oil in a large saucepan over medium-high. Add the ginger, garlic, shallot and jalapeño and sauté, stirring frequently, 3-5 minutes until fragrant. Add the spices, vegetable stock, red bell pepper, chickpeas and tomato paste and stir to combine. Add the spinach a handful at a time and mix in until wilted.

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Once the curry has come together, it's time for the final touch - coconut milk! Pour a swirl of creamy coconut milk into the saucepan and stir to combine. Once that's done, serve up over quinoa or rice and enjoy!

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Mmm, look at those colors! I love when health comes in a delicious, easy packaging. Maybe my next trip will be to India?

XOXO,
Jesse