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Categories:
coconut oil mushrooms carrot spinach turmeric ginger black pepper kosher salt no-salt curry sauce coconut milk
Viewed: 64 - Published at: 2 years agoIngredients
- 1/2 tablespoon coconut oil
- 1/2 lb sliced mushrooms
- 1/2 lb chopped carrot
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon turmeric
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 4 cups no-salt-added cooked chickpeas, drained and rinsed
- 1 pint curry sauce (Tikka Masala Sauce)
- 1 cup coconut milk
Method
- Heat coconut oil in a large pot over medium-high heat.
- Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
- Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
- Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
- Stir in coconut milk and warm through. Serve immediately.
