Description
This Chickpea Spinach Coconut Curry is a flavorful and comforting vegan dish that is easy to make and perfect for a cozy night in. With a blend of aromatic spices, creamy coconut milk, hearty chickpeas, and nutritious spinach, this curry is sure to satisfy your taste buds.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil or olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1 (14 oz) can diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 3–4 cups fresh baby spinach
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon lime juice (optional)
Garnish:
- Chopped cilantro for garnish (optional)
Instructions
- Sauté Aromatics: In a large skillet or saucepan, heat the oil over medium heat. Add the onion and sauté until soft. Stir in garlic and ginger.
- Add Spices: Add curry powder, cumin, turmeric, and red pepper flakes. Toast for 30 seconds.
- Cook Curry: Add chickpeas, tomatoes, and coconut milk. Simmer for 10–15 minutes.
- Finish: Stir in spinach until wilted. Season with salt and lime juice.
- Serve: Enjoy over rice or with naan. Garnish with cilantro.
Notes
- For a thicker curry, mash some of the chickpeas.
- Add sweet potatoes or cauliflower for a heartier version.
- This dish stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
