Description
A creamy and flavorful Chickpea Spinach Coconut Curry, made with aromatic spices, coconut milk, and fresh spinach. This quick and easy vegetarian dish is perfect for a nutritious weeknight dinner, packed with protein-rich chickpeas and vibrant greens.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the chopped onion and cook for 3-4 minutes until softened and translucent, which builds the flavor base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant to enhance the aroma.
- Toast spices: Mix in curry powder, ground turmeric, and ground cumin, sautéing for 1 minute to release the spices’ essential oils and deepen the flavor.
- Add liquids and chickpeas: Pour in the drained chickpeas, coconut milk, and vegetable broth, stirring everything together to combine.
- Simmer curry: Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Cook spinach: Add the fresh spinach and cook until wilted, about 2-3 minutes, which adds freshness and color.
- Season: Season with salt and pepper according to taste to balance the flavors.
- Garnish and serve: Optionally garnish with fresh cilantro before serving to add a burst of herbal freshness.
Notes
- For a spicier curry, add a chopped fresh chili or a pinch of cayenne pepper when adding the spices.
- This curry pairs well with steamed rice, quinoa, or warm naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, ensure the vegetable broth used is plant-based and free of animal products.
- You can substitute kale or Swiss chard for spinach if preferred.
