Katie's Spinach Chickpea Curry

(With a few Jessica adjustments) 

This recipe came from Katie while they were living in Fairfax, VA. I add shredded chicken and thicken the sauce just a bit, and everyone in our family LOVES it. This recipe feeds our family of six two meals. I actually double this sometimes in my BIG blue pot and freeze half for later. You could easily cut the recipe in half for a smaller crowd. 

This is a great vegan recipe without the chicken. 

 Ingredients: 

4 TBSP Olive oil 

2 Onions diced 

4 cloves garlic minced 

3 TBSP fresh grated ginger (2 tsp dry) 

3 TBSP curry powder 

3 TBSP flour (for thickening but easily omitted for gluten free) 

3 cans diced tomatoes (14.5oz cans) 

2 cans coconut milk (14.5 oz cans) 

1-2 tsp kosher salt 

1 TBSP sugar 

2 cans chickpeas drained and rinsed (14.5 oz cans) 

4-5 cups shredded chicken 

8-10 cups fresh spinach 

optional chili flakes 

Instructions: 

Cut four chicken breasts in half lengthwise, immerse in pot of water w/ dash of salt (and chicken stock granules if you like). Bring to a boil with lid on and simmer for 15-20 min. Remove from water when thorougjly cooked, cool on a plate then shred with forks, hands, or in a Bosch for 20-30 seconds. 

Chop onion, sauté in olive oil and pinch of salt on med/high heat until translucent 

Add minced garlic and fresh ginger, cook another two minutes turn heat down a bit 

Add curry powder and flour, stir and cook another two minutes 

Add diced tomato with liquid and coconut milk, stir well to incorporate 

Add the salt and sugar (taste and adjust), turn down heat and simmer 10 minutes 

Add chickpeas (drained and rinsed) and shredded chicken 

Add spinach and cook until heated through and spinach is wilted

 Notes: Serve over Basmati or Jasmine rice