Name: Chickpea Curry with Carrots, Cashews and Spinach
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/2 teaspoon fine sea salt; 2 teaspoons curry powder; 1/2 teaspoon fine sea salt; Sriracha or other hot sauce, for serving, optional; 2-3 cups lightly packed baby spinach leaves, rinsed and spun dry; 1/2 cup raw cashews; 3-4 medium-large carrots scrubbed and sliced into scant 1/2" coins; 1 smallish onion, diced; 1 large garlic clove, peeled and sliced; 2 tablespoons coconut oil; 1 3/4 cups water; 2 cups drained, cooked chickpeas cans, or homemade – see note below; juice from 1/2 large lemon; 1 fat, inch-long chunk ginger root, peeled and slivered; 1 can full-fat coconut milk; 1 cup raw white basmati rice

Chickpea Curry

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An easy, anytime curry that comes together in a snap.

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

sea salt

curry powder

Condiments

milliliter

sriracha

Fresh Vegetables

Baby Spinach

Nuts Seeds & Mixes

raw cashews

carrot

onion

garlic

Oils

coconut oil

Water

water

Beans & Legumes

garbanzo beans

Fresh Fruit

lemon

fresh ginger

Non Dairy Milk

coconut milk

Grains & Rice

basmati rice

Iron

Minerals

Calcium

Beta-carotene

Vitamin A

Riboflavin (B2)

Vitamins

Alpha-carotene

Beta-cryptoxanthin

Dietary Folate Equivalents

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Lutein+zeaxanthin

Vitamin K

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Potassium

Phosphorus

Vitamin E

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Magnesium

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Experience a taste of cozy heaven with our Velvety Pumpkin Spice Chickpea Curry! This dairy-free curry balances sweet and savory in a lush blend of fresh spinach, hearty chickpeas, and pumpkin. Our clear and easy instructions will help you deliver this wholesome, flavorful feast in just 25 minutes.

Velvety Pumpkin Spice Chickpea Curry

Chickpea Curry with Carrots, Cashews and Spinach

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