Coconut Chickpea Curry 3

1  tablespoon		olive oil
1		large white or yellow onion, diced
1  tablespoon		tablespoon grated fresh ginger
4		cloves garlic,s minced
1-1/2  tablespoons		curry powder
2  teaspoons		garam masala
1  cup		plain oat milk (or almond milk or veggie stock)
15  ounces		chickpeas, rinsed and drained
15  ounces		fire roasted diced tomatoes (with their juices)
13  ounces		full fat coconut milk
2		large handfuls fresh baby spinaches
1		juice of fresh lemon
1  pinch		fine sea salt and freshly cracked black pepper
1/2  cup		toppings: chopped fresh cilantro
1  lb.		Butternut Squash - Baked, Cubes
6  ounces		Baked Chicken Breast - Boneless without Skin

Tip: For nutritional information on all the ingredients in Coconut Chickpea Curry 3 just click on each ingredient name. Then adjust the serving size for any Coconut Chickpea Curry 3 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Sauté the veggies. Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.

Add the next round of ingredients. Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.

Simmer. Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.

Stir in the remaining ingredients. Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.

Serve. Serve warm, garnished with lots of toppings, with either naan, rice, and/or rice noodles.