Chickpea Curry with Rice

Gluten free & Vegan

I feel like I could eat this curry everyday! Loaded with antioxidants, vitamins and many health benefits like lowering blood pressure (coriander) and anti-inflammatory (turmeric)

Ingredients - 4 Servings

2 Cups rice of your choice

1- 1.5 Onions, chopped

3 Large garlic cloves, minced

1 Inch fresh ginger, chopped

1 Small can Chickpeas, Drained

1 Small can diced tomatoes

1 Can full fat coconut milk

1 Cup Veg or chicken broth

1 Tbsp curry paste

2 Tbsp Turmeric

1 Tbsp Garam masala spice

1.5 Tsp pepper

1.5 Tsp Himalayan salt

2 Cups fresh spinach

1 Lime ( half for cooking and half for taste after)

1 bunch of Cilantro chopped

Instructions

• Start by adding 4 - 4.5 cups of water and 2 cups of wild rice to a pot and bring to a boil, cook for 40 mins or until desired texture

• While the rice is cooking, Add 3 tbsp of Coconut oil to a separate pot on medium heat

• Add onions, cook until translucent then add garlic

• Add curry paste, turmeric, garam masala, ginger, pepper, salt, Stir until fragrant for 2 mins

• Add coconut milk, diced tomatoes, broth, lime juice, chickpeas and let it come to a slight boil

• Lower the heat, cover and let it cook for 35 mins or until your chickpeas are softened

• Before serving, add in the spinach and cilantro and stir until wilted

slice lime wedges, cilantro and dollop of dairy free yogurt!

TIPS:

-- if you want to add meat of your choice, include it with the spices and cook until all sides are browned (sometimes I find I may need to add more coconut oil at this point)

-- goat cheese is also a great topping to add (one of my favs)