Description
This Chickpea & Spinach Curry is a comforting, flavorful dish made with tender chickpeas simmered in a creamy coconut milk and aromatic curry sauce, enriched with fresh spinach. Perfect for a quick, healthy, and vegetarian-friendly meal that can be enjoyed with rice or bread.
Ingredients
Scale
Vegetables & Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups fresh spinach, chopped
Pantry Items
- 1 can chickpeas, drained and rinsed (about 15 oz)
- 1 can coconut milk (about 13.5 oz)
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat the Olive Oil: Warm the olive oil in a pan over medium heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pan. Cook until the onion becomes translucent and soft, about 3-5 minutes, releasing their flavors.
- Add Curry Powder: Stir in the curry powder and cook for 1 minute to toast the spices and bring out their aroma.
- Add Chickpeas and Coconut Milk: Pour in the drained chickpeas and the can of coconut milk. Stir well to combine all ingredients evenly.
- Simmer the Curry: Allow the mixture to simmer gently over medium-low heat for 10 minutes, letting the flavors meld and sauce thicken slightly.
- Add Spinach: Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes, incorporating the greens into the curry.
- Season: Season the curry with salt and black pepper to your taste, adjusting as needed.
- Serve: Serve the chickpea and spinach curry warm alongside basmati rice or your choice of bread for a soulful and satisfying meal.
Notes
- Use full-fat coconut milk for a creamier texture or light coconut milk for a lighter version.
- Adjust curry powder quantity to suit your spice preference.
- For added protein, serve with yogurt or a side of lentils if desired.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Gluten-free and vegan friendly by default.
