Grate carrots. Cut onion into thin strips. Mince garlic.

Heat oil in a large pan. Sauté carrot and onions until soft. Add minced garlic and chickpeas, stirring for 1-2 min.

In a blender, add 1½ cups water, coconut milk powder, Not Chicken Seasoning, and Red Curry Seasoning. Blend until smooth.

Pour blended sauce into the pan with onions and chickpeas. Stir to combine.

Once the sauce begins to simmer, add spinach to wilt.

Taste and adjust with salt as needed.

Ladle curry over millet, rice, or other grain of choice.

#If using dry chickpeas. Soak overnight. Rinse. Cook on stovetop for 1 hr, or in a pressure cooker for 20 min until tender. If you want aquafaba, add minimal salt. Let chickpeas cool completely in water.

Not Chicken Seasoning and Red Curry Seasoning can be found at: countrylifefoods.com