Creamy coconut chickpea & potato skillet
450 cals, 10p, 28c, 29f (per meal)
2 clove(s) (6g)
2 tsp (4g)
1 tbsp (15mL)
1 tbsp (8g)
1 tsp (3g)
1 tbsp (15mL)
1 can (448g)
1 can (451mL)
2 cup(s) (60g)
2 cup, diced (300g)
4 inch (2.5cm) cube (20g)
1 medium (2-1/2" dia) (110g)
1
Add diced potatoes to a saucepan and cover with water. Bring to a boil and cook for about 15 minutes, until tender. Drain and set aside.
2
Heat oil in a skillet over medium heat. Add onion and garlic and cook for 3-4 minutes until softened. Add ginger, turmeric, chili powder, cumin, and a pinch of salt and pepper. Cook for 1 minute, stirring frequently.
3
Stir in chickpeas and coconut milk. Season well with salt and let simmer for 5 minutes.
4
Add spinach, cooked potatoes, and lime juice. Stir and cook until the spinach wilts and the sauce thickens slightly. Serve.