Description
This Chickpea Spinach Coconut Curry is a flavorful and comforting vegan dish that is easy to make and perfect for a satisfying meal. The creamy coconut milk, hearty chickpeas, and aromatic spices create a delicious curry that pairs beautifully with rice or flatbread.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Spices:
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1½ teaspoons turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
Additional Ingredients:
- 1 15‑ounce can crushed tomatoes
- 1 14‑ounce can coconut milk
- 1 15‑ounce can chickpeas, drained and rinsed
- 2 packed cups baby spinach
- ¼ cup vegetable broth or water
- Optional: 1 tablespoon almond butter or tomato paste for richness
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté aromatics: Add diced onion and sauté until softened. Stir in garlic and ginger until fragrant.
- Add spices: Sprinkle curry powder, cumin, turmeric, paprika, and salt over the aromatics.
- Combine ingredients: Pour in crushed tomatoes and coconut milk. Add chickpeas and vegetable broth. Simmer gently.
- Cook: Reduce heat and simmer until the sauce thickens slightly. Add spinach and cover until wilted.
- Finish: Stir in almond butter or tomato paste if desired. Adjust seasoning and serve hot.
Notes
- Use frozen spinach if fresh is unavailable, adding it at the end.
- For a spicier curry, add a chopped chili with the aromatics.
- This dish tastes even better the next day as flavors meld.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
