Chickpea Spinach Coconut Curry
A comforting and vibrant dish combining creamy coconut milk, tender chickpeas, and fresh spinach, perfect for winter evenings or casual get-togethers.
Ingredients
Main Ingredients
- 2 cans cans of chickpeas, drained and rinsed (15 oz each)
- 1 can can of coconut milk (13.5 oz)
- 1 cup fresh spinach, washed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Cook the Curry
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion, stirring occasionally until softened (about 5 minutes). Then add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the curry powder, turmeric, and cumin, allowing the spices to release their aroma (approximately 30 seconds).
- Carefully incorporate the drained chickpeas into the pot, mixing well for a few minutes.
- Slowly add the coconut milk, mixing until well combined. Allow it to simmer for another 10 minutes.
- Gently fold in the chopped spinach, letting it wilt for about 2-3 minutes.
- Taste and season with salt and pepper as desired.
- Garnish with fresh cilantro if using. Serve warm with basmati rice or naan.
Notes
Add chili for some heat, or try other legumes like lentils for different flavors. Avoid overcooking spinach to keep its vibrant color.