Potato and Chickpea Curry

A warming curry is the perfect quick and easy hearty meal for a chilly winter day!  This one is packed with veggies and anti-inflammatory warming spices, and comes together in less than half an hour!  It is delicious served with a side of brown rice.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes | Ready in: 25 minutes

Ingredients

• 1 organic white onion, diced
• 2 organic garlic cloves, minced
• 2 tsp olive oil
• 1 Tbsp mild curry powder
• 1/2 tsp sea salt, or to taste
• 1 15 oz can Muir Glen Organic diced tomatoes
• 1 15 oz can Thai Kitchen coconut milk
• 1 15 oz can chickpeas, rinsed and drained
• 1 Tbsp lemon juice
• 4 medium organic yukon gold potatoes, cut into cubes
• 2 large handfuls organic spinach
• cooked brown basmati rice for serving

Instructions

1. In a medium sized pan over medium heat, sautee the onions and garlic until softened, about 5 minutes, then add the curry powder and sautee until fragrant, about a minute more.
2. Add the sea salt, tomatoes, coconut milk, chickpeas and potatoes and bring to a boil. Lower to a simmer and cook for 15 minutes until the potatoes are tender.
3. Add the lemon juice, spinach and cilantro and cook until the spinach is wilted.
4. Serve with rice!