1 cup sliced onion
1 1/2 tablespoons bottled fresh ginger chopped
1 tsp olive oil
2 tsp sugar
1 1/2 – 2 tsp red curry paste
1 19oz can chickpeas, rinsed
1 14.5oz can diced tomatoes undrained
4 cups fresh baby spinach, washed & patted dry
1/2 cup water
1/2 tsp salt
Cook basmati rice.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.
Serve over basmati rice, dollop with coconut milk yogurt if desired 🙂