Yield: 2 large servings or 3 to 4 with sides

Pantry and fridge staples and about 20 minutes are all you need to put together this creamy, fragrant, addicting, and super healthy dish that is sure to become a “staple.”

1/2 cup water

1/2 teaspoon sea salt

1 medium onion, cut into large dice

1 large garlic cloves, minced

1 teaspoon minced ginger

1 teaspoon ground cardamon

1 teaspoon ground cumin

1/4 to 1/2 teaspoon ground turmeric

1-15.5 ounce can diced tomatoes

1 small can diced mild green chilies

2 large handfuls fresh baby spinach (about 4 lightly packed cups)

1-15.5 ounce can chickpeas, rinsed and drained

2 tablespoons vegan half-and-half (e.g. Silk or Ripple brand)

Optional garnish: lightly roasted and salted cashews

Optional accompaniment: cooked basmati rice

In a large cast iron skillet, bring salted water to a simmer. Add onion, garlic, ginger, and spices, and saute, stirring occasionally, until onion is tender. Add tomatoes and chilies, and heat through. Add spinach and cook, stirring, until spinach is wilted. Add chickpeas and half-and-half, and simmer for 10 minutes or so until flavors are melded. Serve alone or with basmati rice.

#plantbasedIndianfood #veganbasedindianfood #vegancurry #plantbasedcurry #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn