Quick Vegan Curry

Ingredients

• White or brown basmati rice, to serve*
• 1 yellow onion
• 2 medium bell peppers (we used 1 yellow and 1 orange)
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
• 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)**
• 1 tablespoon curry powder (or garam masala)
• 1 teaspoon cumin
• ¾ teaspoons kosher salt
• 1 15-ounce can chickpeas
• 1 cup frozen peas
• ¾ cup full fat coconut milk

Instructions

Step 1: Cook the rice: If serving with rice, start the basmati rice (or use an Instant Pot.)

Step 2: Prep the vegetables: Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).

Step 3: Saute the veggies: In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

Step 4: Simmer: Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.