*5 vine tomatoes, cut in half
*1 teaspoon of garlic powder
*Extra virgin olive oil
*you can use one 28 oz can of crushed tomatoes instead of the above, and if you do, disregard the cup of crushed tomatoes listed below
Coconut oil (or vegetable/canola)
1 large shallot, chopped
2 cloves of garlic
*1 tablespoon of ginger
*1 tablespoon of garam masala
*1 tablespoon of turmeric
*1 tablespoon of cumin
*1 tablespoon of paprika
*1 teaspoon of coriander
*1 teaspoon of chili powder
*1/2 teaspoon of cloves
*1/2 teaspoon of nutmeg
*1/2 teaspoon of cayenne
*disclaimer for the above spices, you can buy pre-made curry powder and skip this step
3 cups of fresh spinach
2 15 oz cans of rinsed chick peas
1 cup of crushed tomatoes (don't add if you are using canned tomatoes)
1 15 oz can of unsweetened coconut milk or unsweetened coconut cream
Salt and pepper, to taste
Serving size- 4
Cook time- 15-20 minutes
- Preheat your oven to 450 or set to high on broil. Add the tomatoes to a sheet pan and drizzle with olive oil plus 1 teaspoon of salt, pepper, garlic powder and ground ginger. Bake for 10-15 minutes or broil for 5-7 minutes. You want to get the tomatoes caramelized and charred. Once they've cooked, roughly chop and set aside. Save the brown bits on the sheet pan for later.
- While the tomatoes are roasting, add 1 tablespoon of coconut oil to a saute pan. Bring the heat up to medium to low heat and add the shallot. Then, grate the ginger and garlic directly into the pan. Cook for a few minutes and then add all of those lovely spices, plus a teaspoon of salt and pepper. Remember, if you do not feel like doing this part, or you don't have all of the spices, use pre-made curry powder (about 2 teaspoons or so of curry powder) and call it a day! Continue cooking the spices with the shallot mixture for 3-5 more minutes. If the pan seems dry, add a little more coconut oil. Next, add in the fresh spinach, plus a pinch more salt and pepper, and cook this down for a minute or so.
- Once the spices have toasted with the shallot/spinach mixture, add in the chick peas, roasted tomatoes (if you aren't doing this, you'd add in 1 28 oz can of crushed tomatoes now), plus the brown bits from the sheet pan. Cook together for a few minutes and then add the coconut milk, the zest and juice of 2 limes (I LOVE citrus so I always go a little overboard, so if you like a more mellow citrus flavor, only use 1 lime), plus a couple tablespoons of fresh parsley. Bring it up to a boil, then down to a simmer and cook for 5-10 minutes. Taste for seasonings here.
- Serve this alongside a big bowl of cauliflower rice, lime wedge, and more fresh parsley and enjoy a guilt free dinner!