Description
A warm, flavorful Chickpea Spinach Coconut Curry that combines creamy coconut milk with vibrant spices, fresh spinach, and protein-rich chickpeas. This vegan and gluten-free dish is perfect for a comforting, wholesome main course that’s quick and easy to prepare on the stovetop.
Ingredients
Scale
Main Ingredients
- 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)
- Chopped cilantro for garnish (optional)
Instructions
- Heat the Oil and Sauté Aromatics: In a large skillet or saucepan, heat the coconut or olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Then stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
- Toast the Spices: Add curry powder, ground cumin, turmeric, and optional red pepper flakes to the pan. Stir continuously for about 30 seconds to toast the spices and release their aromas.
- Add Chickpeas, Tomatoes, and Coconut Milk: Pour in the drained chickpeas, diced tomatoes with their juices, and coconut milk. Stir well to combine all ingredients thoroughly.
- Simmer to Thicken Sauce: Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for 10–15 minutes, stirring occasionally until the sauce thickens slightly and flavors meld.
- Wilt the Spinach and Season: Add fresh baby spinach to the curry; stir and let it wilt for 1–2 minutes. Season with salt to taste, and stir in optional lime juice for brightness.
- Serve and Garnish: Serve the curry hot over steamed basmati rice or with warm naan bread. Garnish with chopped cilantro if desired for an extra fresh touch.
Notes
- For a thicker curry, mash some of the chickpeas using the back of a spoon.
- Add diced sweet potatoes or cauliflower to increase heartiness and texture.
- This dish stores well and tastes even better the next day as the flavors deepen.
- Feel free to adjust spice levels by increasing or omitting red pepper flakes.
