Chickpea, Spinach and Coconut Curry

Simple Recipes for Shorter Days

With fewer daylight hours during the winter, many people tend to get sleepy earlier. Quick weeknight dinner recipes are usually ideal, especially when they take only 30 minutes or so to prepare. Easy dishes are perfect for those nights when you want something savory and delicious, but you also want to get into pajamas and onto the nearest couch as soon as possible. Few things are better than a warm bowl full of flavors like this taste-tempting curry recipe bursting with caramelized onion and roasted garlic notes.

Chickpea, Spinach and Coconut Curry

Prep time: 20 minutes

Cook time: 12 minutes

Servings: 6

• 2 tablespoons olive oil

• 1 tablespoon ginger, freshly grated

• 3 cloves garlic, minced

• 1 large yellow onion, chopped

• 1 tablespoon turmeric

• 2 teaspoons kosher salt

• 1/2 teaspoon crushed red pepper, plus additional, to taste

• 1 can (29 ounces) chickpeas, drained and rinsed

• 1 jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce

• 1 can (15 ounces) light coconut milk

• 4 cups baby spinach

• 1/2 cup non-fat plain Greek yogurt, stirred

• 1/2 cup cilantro, coarsely chopped

• 2 naan flatbreads, toasted and sliced

  In a large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt, and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with a lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well. Spoon mixture into six serving bowls and top each with a spoonful of yogurt, a pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.

  Find more winter recipes at farmtoforksauce.com.