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Chickpea and Spinach Curry
Experience a burst of authentic Indian flavors with this Chickpea and Spinach Curry. This hearty dish is packed with tender chickpeas, nutrient-rich spinach, and a medley of aromatic spices, simmered together in a creamy coconut milk base. Not only is it brimming with protein and vitamins, but it also caters to vegetarian and vegan diets. Pair it up with a serving of hot, fluffy rice or warm naan bread for a complete, soul-satisfying meal.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, finely chopped
- Garlic
- 3 cloves, minced
- Ginger
- 1 tablespoon, freshly grated
- Curry powder
- 2 teaspoons
- Cumin
- 1 teaspoon
- Coriander
- 1 teaspoon
- Turmeric
- 1/2 teaspoon
- Cayenne pepper
- 1/4 teaspoon
- Chickpeas
- 1 can (400g), drained and rinsed
- Tomatoes
- 1 can (400g), diced
- Coconut milk
- 1 can (400ml)
- Spinach
- 2 cups, fresh
- Salt
- to taste
- Cilantro
- for garnish
- Cooked rice or naan bread
- for serving
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic and freshly grated ginger, continuing to cook for another 2 minutes until the aromas are released.
- Introduce the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pan, stirring well to ensure the onions are thoroughly coated in the spices.
- Add the drained and rinsed chickpeas, diced tomatoes, and coconut milk to the pan, stirring well to combine all of the ingredients.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Fold in the spinach, allowing it to wilt into the curry, which should take about 3-4 minutes.
- Season the curry with salt according to your preference.
- Serve the Chickpea and Spinach Curry hot, over cooked rice or with naan bread.
- Garnish with a sprinkle of fresh cilantro before serving for an added burst of flavor.
Tips
- For a vegan version, ensure the naan bread used is vegan-friendly as some naan breads contain dairy.
- For a spicier curry, increase the amount of cayenne pepper or add a fresh, finely chopped chili pepper along with the onions.
- For extra creaminess, you can add a dollop of plain yogurt (use a dairy-free version for vegan diets) before serving.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 500 Fat: 25g Carbs: 60g Protein: 15g Sodium: 800mg Sugar: 10g
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