Golden Spring Curry

Golden Spring Curry

Cook and Prep Time:30-35 minutes

Serves: 5-6

You Need

  • 28oz. Chickpeas, rinsed and drained
  • 1 bunch Asparagus, chopped into 1-inch pieces
  • 3 Potatoes, cubed
  • 1 bunch Spinach, chopped and stems removed
  • 1 Onion, diced
  • 6-8 cloves Garlic, minced
  • 1-inch piece Ginger, grated
  • 2 Tomatoes, diced
  • 1 T Chili Powder
  • 2-3 t Ground Turmeric
  • 1 T Curry Powder
  • 2 t Cinnamon
  • 1 T Ground Coriander
  • 2 t Ground Cloves
  • 1 Bay Leaf
  • 3-4 cups Vegetable Stock, plus more if needed
  • 5 oz. can Coconut Cream
  • Salt & Pepper, to taste
  • Vegetable Stock or Water, for sautéing
  • 1 Lime, juiced

For Serving:

  • Brown Rice
  • Roasted Potatoes
  • Chopped Cilantro
  • Sesame Seeds


  1. Rinse and chop the produce accordingly.
  2. Set a pot medium-high heat.  Once hot, add onion, garlic, and ginger.  Cook until onion is translucent, 4-5 minutes. 
  3. Add tomatoes and ground spices.  Cook until aromatic, adding water if needed to avoid burning, 2-3 minutes.
  4. Add the chickpeas, potatoes, asparagus, and cook for 2-3 minutes more.
  5. Add vegetable stock and bay leaf, then bring to a boil, cover, and reduce heat to a simmer.  Cook for 20 minutes.
  6. Add the coconut cream, spinach, and stir to combine, and cook for 5 more minutes. Add lime juice, and season to taste.
  7. Serve with roasted potatoes, rice, or quinoa.  Garnish with lime wedges, sesame seeds, and chopped cilantro.  Enjoy!

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