Chickpea and Spinach Curry is a hearty, flavorful dish that brings together the richness of chickpeas and the freshness of spinach in a creamy, spiced sauce. This vegan-friendly curry is packed with nutrients and bursting with the bold flavors of garlic, ginger, cumin, and coriander. The creamy coconut milk perfectly balances the robust spices, creating a comforting and satisfying meal. Whether you’re a seasoned curry enthusiast or new to the world of Indian-inspired cuisine, this Chickpea and Spinach Curry is easy to prepare and sure to impress. Serve it with a side of basmati rice or warm naan bread for a wholesome, delicious meal that’s perfect for any occasion.
Recipe for Chickpea and Spinach Curry
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Prepare the Base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another minute, stirring frequently.
Add Spices and Chickpeas:
- Stir in the curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes until the spices are fragrant.
- Add the chickpeas and stir to coat them with the spice mixture.
Combine Tomatoes and Coconut Milk:
- Pour in the diced tomatoes and coconut milk. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Incorporate Spinach:
- Add the fresh spinach to the pot, stirring it into the curry until it wilts and blends into the sauce.
Season and Serve:
- Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro leaves.
Serving Suggestions:
- Serve the Chickpea and Spinach Curry hot, with a side of basmati rice or warm naan bread.
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