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  • Genevieve Short

Spicy Coconut Garbanzo Beans

Updated: May 24, 2019


2 cans garbanzo beans

1 medium potato

1 medium onion

2 cloves garlic

2 tbsp. coconut oil

1 tbsp curry paste

4 cups fresh spinach

1/2 tsp. salt

1 cup water (add a little extra water if necessary)

Sauté potatoes in coconut oil for 10 minutes.

Add onions and continue to cook until onions are translucent.

Add garlic and sauté for another 2 minutes.

Add garbanzo beans and sauté for 5 more minutes.

Add curry paste, coconut milk and water and let simmer until potato pieces are tender.

Remove from heat and mix in spinach. Serve over brown rice.

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