This Indian-inspired dish will quickly become a weeknight staple. The fragrant, heavenly spiced sauce is incredible over anything—tofu, veggies, or in this case, chickpeas. This meal is satiating and packed with nutrients including protein, iron, and powerful antioxidants. Serve with rice or dairy-free naan, and keep the leftovers for lunch tomorrow.
Ingredients
1 tablespoon oil (or vegan butter)
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 heaping tablespoon curry powder
3 cups veggie broth
1 teaspoon hot sauce (optional or to taste)
1/2 cup raw cashews or sunflower seeds
1 small can tomato paste
1 tablespoon sugar or agave (optional)
1 teaspoon ground ginger or 1 cm fresh ginger
1 pinch salt
1 can chickpeas, drained
3 handfuls spinach
Instructions
Recipe reposted with permission of Dr. Pamela Fergusson, R.D., a Switch4Good supporter and plant-based dietitian/health expert. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
