Description
This Chickpea Spinach Coconut Curry is a flavorful, hearty dish with a perfect blend of spices, chickpeas, spinach, and coconut milk. It’s a comforting, healthy, and vegan meal that’s quick to prepare and ideal for any occasion. With its rich, creamy texture and aromatic spices like curry powder, turmeric, and cumin, this curry offers a satisfying dinner option that’s both nourishing and easy to make.
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 olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to release the aroma of the spices.
- Add the chickpeas, coconut milk, and vegetable broth, and stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes to meld the flavors.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro, if desired.
Notes
For added richness, add diced tomatoes or adjust spices according to your preference.
This recipe works well with other beans like kidney beans or black beans, and can also be made spicier with green chilies or red pepper flakes.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Vegan
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal
