10-Minute Curry

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Ingredients: (4 servings)
2 x 15 ounce cans of chickpeas OR 1.5 cups cooked rotisserie chicken
1 can coconut milk
2 tsp garam masala
2 tsp turmeric
1 tsp ginger powder
1/4 tsp chili flakes
1 onion, chopped
2 cloves of garlic, chopped
1 tbsp olive oil
6-8 oz baby spinach or kale, uncooked and chopped. Frozen works well too!
Salt to taste

Directions:
1. Heat oil in a large pan on medium-high. When the oil starts smoking, lower the heat to medium-low and add the spices.
2. After a few seconds of stirring the spices, add the chopped onions and the minced garlic and cook for about 1 minute.
3. Add the chickpeas (or chicken) and the coconut milk. Add salt to taste.
4. Simmer for 5 minutes, then add the chopped spinach, stir well and cover.
5. Let the spinach wilt for a couple of minutes, and remove from the heat, Serve over rice or with naan bread.