Chickpea and Spinach Curry
Chickpea and Spinach Curry is a delightful and wholesome vegan dish that brings together the rich, nutty flavor of chickpeas with the vibrant freshness of spinach in a creamy and aromatic coconut curry sauce. This curry is a perfect choice for a quick and flavorful weeknight meal.
INGREDIENTS
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups fresh spinach leaves
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt and pepper to taste
- Fresh cilantro leaves, chopped, for garnish
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Chickpea and Spinach Curry:
In a large skillet or pan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, ground turmeric, chili powder, salt, and pepper. Cook for a minute to toast the spices.
Pour in the diced tomatoes (with their juice) and cook for about 5-7 minutes until the tomatoes are cooked down and the mixture thickens.
Add the drained and rinsed chickpeas to the skillet. Stir well to coat the chickpeas with the spice mixture.
Pour in the coconut milk and stir to combine.
Simmer the chickpea mixture for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until the spinach wilts.
Serve Chickpea and Spinach Curry:
Garnish with fresh cilantro leaves.
Serve hot with cooked rice or naan bread for a flavorful and creamy chickpea and spinach curry.
TIPS
- Adjust the level of spiciness by varying the amount of chili powder or using fresh green chilies.
- You can customize this curry by adding other vegetables like diced potatoes, peas, or bell peppers.
- For added creaminess, you can use full-fat coconut milk.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 30-35g
- Protein: 8-10g
- Fat: 15-18g
- Fiber: 8-10g
