Vegetable Chickpea Curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  ½ onion or 166g

• Tomatoes

  Yellow, raw

  1 tomato or 212g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Quinoa

  Uncooked

  1 cup or 170g

Directions

1. In a medium skillet over medium heat, add oil. Add onion; cook for 5 minutes, until translucent. Add tomato and garlic, stir, and cook for 5 minutes. Add curry, salt, pepper and turmeric; stir.
2. Add coconut milk and water; stir frequently and cook for 5 minutes. Add spinach and quinoa. Cook, stirring, until spinach is wilted.
3. Serve 1/2 of the curry over 1/2 cup quinoa.
4. Recipe by: Emilie (source: https://www.emilieeats.com/3-ingredients-3-vegan-meal-prep-recipes-chickpeas-quinoa-and-spinach/)

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