Chickpea, Tomato, and Spinach Curry

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Onion , roughly chopped

6

Tomatoes , roughly chopped

2 cloves

Garlic

2 in

Fresh Ginger , grated

1 Tbsp

Oil

1/2 Tbsp

Ground Coriander

1 tsp

Ground Cumin

1 tsp

Ground Turmeric

1 2/3 cups

GOYA® Coconut Milk

1/2 cup

Red Lentils

1 head

Broccoli

cut into florets

2 cups

Canned Chickpeas , drained, rinsed

8 1/3 cups

Fresh Spinach , roughly chopped

to taste

Salt

to taste

Ground Black Pepper

to taste

Cooked White Rice

Cooking Instructions

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Step 1

Puree Onion (1) , Tomatoes (6) , Garlic (2 cloves) , and Fresh Ginger (2 in) in a processor or blender.

Step 2

Heat Oil (1 Tbsp) in a large saucepan. Add Ground Coriander (1/2 Tbsp) , Ground Cumin (1 tsp) , and Ground Turmeric (1 tsp) and fry for a few seconds before adding the pureed mix. Cook for around 2 minutes.

Step 3

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