Chickpea and Spinach Curry

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by vgonima

Chickpea and Spinach Curry

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 tbsp olive oil or coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
  • 2 tsp curry powder (or garam masala)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp chili powder (optional, for heat)
  • 1 can (15 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
  • 1 can (15 oz) coconut milk (full-fat or light, depending on preference)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach (about 5-6 oz), roughly chopped
  • 1 tbsp lemon juice (about half a lemon)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked brown rice or naan (for serving)

Instructions

  1. Sauté the Aromatics:
    • Heat the olive or coconut oil in a large pan over medium heat.
    • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
    • Add the minced garlic and fresh ginger, and stir for about 1 minute until fragrant.
  2. Toast the Spices:
    • Add the curry powder, cumin, coriander, turmeric, and chili powder (if using) to the pan. Stir constantly for 1 minute to lightly toast the spices and release their flavors.
  3. Add Tomatoes and Coconut Milk:
    • Stir in the diced tomatoes and cook for 2-3 minutes, allowing the tomatoes to break down slightly.
    • Pour in the coconut milk and bring the mixture to a gentle simmer.
  4. Add Chickpeas and Spinach:
    • Add the drained chickpeas to the pan and stir to combine.
    • Simmer the curry for 5-7 minutes, allowing the chickpeas to absorb the flavors.
    • Once the chickpeas are heated through, add the fresh spinach in batches, stirring until it wilts into the curry (about 2-3 minutes).
  5. Finish and Season:
    • Stir in the lemon juice for a fresh, tangy note.
    • Taste and season the curry with salt and pepper to your preference.
  6. Serve:
    • Serve the chickpea and spinach curry hot, garnished with freshly chopped cilantro.
    • Pair with brown rice, quinoa, or warm naan for a complete meal.

Tips & Variations:

  • Spice Level: Adjust the heat by adding more or less chili powder, or include fresh chili peppers for extra spice.
  • Protein Boost: Add cubed tofu or tempeh to the curry for extra protein.
  • Vegetable Additions: You can add other vegetables like cauliflower, sweet potatoes, or bell peppers for added texture and nutrition.
  • Make it Creamy: Use full-fat coconut milk for a richer, creamier curry, or use light coconut milk for a lighter option.
  • Prep Ahead: You can make this curry ahead of time and store it in the fridge for up to 3 days. The flavors deepen, making it even more delicious the next day!

This Chickpea and Spinach Curry is not only quick and easy but packed with plant-based protein, fiber, and essential nutrients. Enjoy it for a satisfying, comforting meal!

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vgonima