One question, who here is a fan of Indian Curry!?! *Raises both hands* The spices, the coconut milk, the garbanzo beans, my oh my so darn good!
One of my favorite dishes to make as I meal prep is, Indian Curry, it’s just so darn simple and very quick to make! And, hey, you can never go wrong with quick and easy right? 😉
I’ve made this dish more than once and I enjoy every bite whenever I do get to eat it.
^^The ingredients that you’ll need^^
Beware the onion as you’re chopping it and be sure to not touch your eyes while you’re chopping it. #beenthere #burn!
Veg Out! Curry Over Rice
Time: 25-30 min
2 cups Spinach
1 Bag Frozen Mixed Vegetables
1 Can Coconut Milk(Shake well before opening)
1-2 Garlic Cloves(Diced)
1 Can(15 oz) Chickpeas(Drained and Rinsed)
1 Tbsp Green Curry Paste
1 Tsp Cumin
1 Tsp Garam Masala
1 Tsp Curry Powder
1/2 Tsp Turmeric
Salt to taste
Directions: Place the diced onion and garlic in skillet with a little bit of water and cook until they’re translucent. Add the spices to the skilled and mix well. Shake the canned coconut milk before opening and then pour into the skillet. Add the curry paste. Then, add the drained and rinsed chickpeas a long with the mixed vegetables. Once the mixed vegetables have thawed out, add the spinach next and mix until wilted. Enjoy over rice, quinoa, or by itself!
And, there you have it, you are an official Indian Cook. 😉