Chickpea Curry

INGREDIENTS

• 2 teaspoons extra-virgin olive oil (or coconut oil)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
• ¾ cup plain Greek yogurt 
• ½ cup coconut milk 
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2 cups fresh baby spinach
• 1 cup green peas 

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt & pepper.
4. Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
5. Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.
6. Serve  over rice with chopped cilantro, chopped peanuts, and a squeeze of fresh lime. 

I love this quick, easy meal. I got this recipe from my friend Melissa Parr. I will sometimes put chicken in this dish because Andy loves it with meat.