Description
A flavorful and nutritious Chickpea Spinach Coconut Curry that combines the richness of coconut milk with the earthiness of chickpeas and the freshness of spinach.
Ingredients
Scale
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups fresh spinach, washed and chopped
- 1 can 14 oz coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent.
- Stir in the minced garlic and let it cook for an additional minute until fragrant.
- Sprinkle in the curry powder and ground cumin, stirring to combine. Let the spices cook for about 1 minute to release their aroma.
- Add the drained chickpeas to the skillet and stir well, allowing them to absorb the spices for a few minutes.
- Slowly add the coconut milk to the mixture, stirring to combine everything beautifully. Reduce the heat to low and let it simmer for about 10 minutes.
- Stir in the fresh spinach, cooking just until it wilts—around 2-3 minutes. Season with salt and pepper to taste.
- Serve the Chickpea Spinach Coconut Curry hot, garnished with fresh cilantro if desired.
Notes
- This dish can be served with rice or naan for a complete meal.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea Spinach Coconut Curry, Vegan Curry, Healthy Recipe, Indian Cuisine