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

Chickpea Curry

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

Tree Nuts

Vegetarian

Vegan

Gluten Free

Lactose Free

Seasonings

gram

sea salt

Fresh Vegetables

fresh ginger

Condiments

milliliter

sriracha

Baby Spinach

Water

water

carrot

onion

garlic

Canned & Dry Milk

canned unsweetened coconut milk

Oils

coconut oil

Beans & Legumes

garbanzo beans

Fresh Fruit

lemon

curry powder

Grains & Rice

basmati rice

Nuts Seeds & Mixes

raw cashews

Beta-carotene

Vitamin A

Riboflavin (B2)

Vitamins

Alpha-carotene

Beta-cryptoxanthin

Iron

Minerals

Calcium

Calories

Dietary Folate Equivalents

Sugar

Carbohydrates

Dietary Fiber

Protein

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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