Description
This Chickpea Spinach Coconut Curry is a flavorful and comforting dish perfect for a quick and healthy weeknight dinner. Combining creamy coconut milk, fragrant spices, and nutrient-packed spinach with protein-rich chickpeas, this curry is both satisfying and easy to prepare in just 30 minutes.
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
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing.
- Sauté the onion: Add the chopped onion and cook for 3-4 minutes until it becomes tender and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Cook the spices: Mix in the curry powder, turmeric, and cumin, cooking for 1 minute to release their aromatic flavors.
- Add liquids and chickpeas: Pour in the chickpeas, coconut milk, and vegetable broth, stirring to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a gentle simmer, then lower the heat and let it cook for 10-15 minutes to allow the flavors to meld beautifully.
- Add spinach: Stir in the fresh spinach and cook just until it wilts, about 2-3 minutes.
- Season the dish: Taste and adjust seasoning with salt and pepper as desired.
- Serve and garnish: Optionally, garnish the curry with fresh cilantro before serving to add a burst of freshness.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just add a bit earlier to ensure it cooks through.
- For a spicier curry, add a chopped chili or some red pepper flakes when cooking the spices.
- This curry pairs well with basmati rice or warm naan bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of water if needed for consistency.
