Description
Embark on a culinary journey with this Chickpea & Spinach Coconut Curry, a delightful blend of spices and creamy coconut milk. Hearty chickpeas and fresh spinach come together in a harmonious dish that is both satisfying and comforting, making it perfect for any meal.
Ingredients
- 1can (15 oz) of chickpeas, rinsed and drained
- 2 cupsfresh spinach, washed and roughly chopped
- 1can (13.5 oz) coconut milk
- 1medium onion, diced
- 3cloves garlic, minced
- 1inch piece of ginger, grated
- 2 tablespoonscurry powder
- 2 tablespoonsoil (coconut or olive oil)
- Salt and black pepper to taste
- Cooked basmati rice for serving
Instructions
- In a large skillet or pot, heat the oil over medium heat. Add the diced onion and sauté for 4-5 minutes until the onion becomes translucent.
- Stir in the minced garlic and grated ginger, continuing to sauté for an additional 2 minutes until fragrant.
- Add the curry powder to the pan, stirring well to combine, cooking for about 1 minute.
- Next, add the rinsed chickpeas and coconut milk to the skillet. Stir well to coat the chickpeas, then bring to a gentle simmer.
- Reduce heat and allow to simmer uncovered for about 10-15 minutes. Stir occasionally to prevent sticking.
- Once the curry has thickened slightly, stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
- Season with salt and black pepper to taste. Remove from heat.
- Serve hot over basmati rice.
Notes
- Freshness Matters:Use fresh spinach for the best flavor and texture; thaw and drain frozen spinach if using.
- Customize Spice Level:Adjust the curry powder for your heat preference, or add cayenne for extra kick!
- Texture Variation:For a chunkier curry, add bell peppers or carrots with the chickpeas.
- Make Ahead:This curry tastes even better the next day!
- Prep Time:10 minutes
- Cook Time:20 minutes
- Category:Main Course
- Cuisine:Indian