Vegan Spinach and Chickpea Curry
Vegan Spinach and Chickpea Curry is a comforting and flavorful dish that combines tender chickpeas and fresh spinach leaves in a rich and aromatic tomato-coconut sauce. This vegan curry is not only delicious but also packed with protein and nutrients, making it a nourishing and satisfying choice for a wholesome meal.
INGREDIENTS
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
- 4 cups fresh spinach leaves
- Juice of 1 lemon
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Curry:
In a large skillet or saucepan, 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, turmeric powder, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly to toast the spices.
Pour in the diced tomatoes and coconut milk. Mix well to combine with the spices.
Add the drained chickpeas to the skillet. Stir to incorporate all the ingredients.
Season with salt and black pepper to taste.
Simmer the Curry:
- Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
Add Spinach and Lemon Juice:
Once the curry has simmered, stir in the fresh spinach leaves. Allow them to wilt into the curry, which should take 2-3 minutes.
Squeeze the juice of one lemon into the curry and stir to combine.
Serve Vegan Spinach and Chickpea Curry:
Garnish with fresh chopped cilantro leaves if desired.
Serve hot over cooked rice or with naan bread for a delightful vegan curry.
TIPS
- Adjust the level of spiciness by adding more or less cayenne pepper or using a mild curry powder.
- You can add other vegetables like bell peppers, peas, or diced potatoes for extra variety.
- Serve this curry with your choice of rice, such as basmati, jasmine, or brown rice, or with warm naan bread.
- Store any leftover spinach and chickpea curry in an airtight container in the refrigerator for up to three days. Reheat before serving.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 20-25g
- Protein: 6-8g
- Fat: 15-18g
- Fiber: 6-8g
