Golden Spring Curry

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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

DIRECTIONS

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!