Description
A vibrant and hearty Chickpea Spinach Coconut Curry that is quick to prepare and packed with wholesome flavors. This comforting dish combines creamy coconut milk with fragrant spices, tender chickpeas, and fresh spinach for a deliciously satisfying meal perfect for any day of the week.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion and cook for 3-4 minutes until softened and translucent, building a flavorful base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook an additional 1-2 minutes until fragrant.
- Add spices: Mix in the curry powder, turmeric, and cumin, cooking for 1 minute to release their aromatic flavors.
- Add liquids and chickpeas: Pour in the chickpeas, coconut milk, and vegetable broth, stirring to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes to blend the flavors and thicken the curry slightly.
- Add spinach: Stir in fresh spinach and cook until wilted, about 2-3 minutes, incorporating vibrant greens into the curry.
- Season: Taste the curry and season with salt and pepper according to your preference.
- Garnish and serve: Optionally garnish with fresh cilantro and serve hot with your choice of accompaniments.
Notes
- For added protein, serve with brown rice or quinoa.
- You can substitute spinach with kale or Swiss chard if preferred.
- Adjust the curry powder quantity to control heat and spice levels.
- This recipe is naturally vegan and gluten free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
