Easy Plant-Based Chickpea Curry Recipe Made Even Tastier with a Clay Cooker
by DIA for Adobe Stock
Easy Plant-Based Chickpea Curry
1 yellow onion
1 large garlic clove
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups (5 ounces) baby spinach leaves
(or chopped spinach)
28 oz fire roasted tomatoes or 4 cups
f resh diced tomatoes
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon coriander
¾ teaspoons kosher salt
30 oz fully soaked chickpeas (or cooked chickpeas)
1 cup coconut milk
3-4 cups broth
White or brown basmati rice to serve
overnight. Drain and rinse chickpeas and add to your VitaClay pot.
Serve with basmati rice and enjoy!
About VitaClay Multi-functional Clay Cookers
Quite simply, the VitaClay® multi-unctional clay cooker is amazing because nature’s organic, unglazed clay is amazing. It’s greener than green with no toxins or dangerous coatings, plus clay amplifies flavors, stabilizes textures and increases nutrient bio-availability from produce, lean proteins and healthy grains. Add VitaClay’s time and energy-saving modern synergistic heating technology to the mix, and you’ve got the best of both worlds at your fingertips.
Replace your pressure, rice, slow and instant cookers with one countertop appliance that does it all. Clay is the secret ingredient.
● Superior taste, texture and nutrition.
● Quick and easy meals with push of a button.
● Cook, serve, and store all in one pot.
● Make healthy meals in half the time of other cookers.
● No added lead, aluminum or non-stick chemicals (third party lab verified)
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