Chicken and Chickpea Curry (Print Version)

# Ingredients:

→ Proteins

01 - 1 (15-ounce) can of chickpeas, drained and rinsed
02 - 1 pound chicken breast, no skin, no bones, diced into small pieces

→ Vegetables

03 - 2 big handfuls of fresh baby spinach, roughly 3 ounces
04 - 12-ounce bag of frozen cauliflower
05 - 1 medium red bell pepper, chopped
06 - 2 garlic cloves, finely chopped
07 - Half of a medium-sized onion, diced

→ Sauce Base

08 - 14-ounce can of full-fat coconut milk
09 - 15-ounce can of diced fire-roasted tomatoes

→ Seasonings

10 - A tablespoon of olive or avocado oil
11 - A pinch of black pepper
12 - 2 tablespoons of curry powder
13 - 1/2 teaspoon of salt
14 - 1/4 teaspoon of powdered ginger, or a teaspoon of the fresh stuff
15 - 1/2 teaspoon turmeric

→ For Serving

16 - Cooked rice
17 - Lime wedges
18 - Fresh cilantro, roughly chopped

# Instructions:

01 - In a large pan, warm up 2 teaspoons of oil over medium-high heat. Toss in the chicken pieces and cook for about 5-6 minutes until most of the way done, then take them out and set aside on a plate.
02 - Use the rest of the oil and sauté onions with red bell peppers for about 5 minutes. Throw in the garlic and stir for another minute until you can smell it.
03 - Put the chicken back into the pan and add the tomatoes, coconut milk, chickpeas, cauliflower, and all the seasonings. Let it come to a boil, then cover with a lid and lower the heat to simmer for 10 minutes.
04 - Stir in the spinach and let it cook for 2-3 minutes until it's all wilted. Dish it out over some rice and top with cilantro and lime wedges to serve.

# Notes:

01 - If you want to lower the fat, swap in light coconut milk
02 - Only takes around 30 minutes from start to finish
03 - Perfect for making ahead for meals