Description
This Chickpea Spinach Coconut Curry is a flavorful and comforting vegan dish with a perfect blend of spices, creamy coconut milk, protein-rich chickpeas, and nutrient-packed spinach. It’s a quick and easy meal that satisfies both your taste buds and your nutritional needs.
Ingredients
Main Curry:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 4 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon (optional)
Garnish:
- fresh cilantro
Instructions
- Heat the coconut oil: In a large skillet or saucepan over medium heat, add the coconut oil.
- Sauté onion: Add the chopped onion and sauté until soft and translucent.
- Add spices: Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper.
- Combine ingredients: Add chickpeas, diced tomatoes, and coconut milk. Simmer gently.
- Add spinach: Stir in fresh spinach and cook until wilted.
- Season and serve: Season with salt, pepper, and lemon juice. Garnish with fresh cilantro.
Notes
- This curry pairs well with basmati rice or naan.
- You can use frozen spinach instead of fresh; just thaw and squeeze out excess liquid.
- For added protein, stir in cubed tofu or cooked lentils.
