Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
Next, add in the coconut milk, canned tomatoes, nutritional yeast lime juice, and salt. Stir together to mix and bring to a simmer. Simmer together for about 5-10 minutes, stirring consistently.
In the last few minutes add in the fresh spinach and stir. Cook everything together about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!
- Any curry powder works for this recipe, but every curry powder varies in flavor intensity. If 1.5 Tbsp isn't enough flavor with the curry powder you are using, please use up to 2.5 Tbsp in this recipe
- Curry can be stored in a closed container in the fridge up to 5 days or in the freezer up to 1 month. Make sure the curry is room temperature before adding to the fridge/freezer for best storage results.
Calories: 406kcal | Carbohydrates: 28g | Protein: 11g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 477mg | Potassium: 859mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2285IU | Vitamin C: 21mg | Calcium: 119mg | Iron: 5mg