Spices for healthy living

Vegetarian Chickpea Curry

YIELD: 4 servings      PREP TIME: 10 min      COOK TIME:  20 mins  


  • 2 diced cloves of garlic
  • 1 diced yellow onion
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon Vindaloo Curry blend
  • 1 can of drained chickpeas (15oz)
  • 1 can of diced tomatoes (15oz)
  • 1 cup of whole coconut milk
  • 2 cups of roughly chopped spinach leaves
  • 1 cup of roughly chopped cilantro leaves
  • Salt & pepper
  • 1 teaspoon lime juice


Heat about two tablespoons of olive oil in a large skillet over medium heat. Add the onion, salt and pepper, and sauté until translucent.  Add the garlic and sauté for another 2-3 minutes.  Then add the remaining spices: coriander, ginger, cumin, turmeric, and curry powder and stir in for about 30 seconds.

Add the tomatoes, chickpeas, and coconut milk. Turn down the heat and let simmer uncovered for 15-20 minutes.  Stir in the spinach, cilantro, and lime juice for 2-3 minutes.

Take off the heat and let stand for about 5 minutes and serve up in individual bowls or spoon over rice on a plate.


Organic Ground Coriander

Ground Ginger

Ground Cumin

Ground Turmeric

Vindaloo Curry Powder