Description
A flavorful and creamy Chickpea Spinach Coconut Curry that combines tender chickpeas, fresh spinach, and aromatic spices simmered in coconut milk for a comforting vegan meal. Ready in just 30 minutes, this curry is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Main 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 the oil: Heat the olive oil in a large pot over medium heat.
- Sauté the onion: Add the chopped onion and sauté for 3-4 minutes until softened.
- Add garlic and ginger: Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add spices: Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to release their aroma.
- Add liquids and chickpeas: Add the chickpeas, coconut milk, and vegetable broth, then stir everything together.
- Simmer the curry: Bring the mixture to a simmer, reduce heat to low, and cook for 10-15 minutes to meld the flavors.
- Cook the spinach: Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Season: Season with salt and pepper to taste.
- Garnish and serve: Garnish with fresh cilantro if desired and serve hot.
Notes
- You can substitute kale for spinach if preferred.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- For extra heat, add a pinch of red chili flakes when cooking the spices.
- Leftovers can be refrigerated for up to 3 days.
