Chickpea and Spinach Curry




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:

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Spinach:

    • Add the fresh spinach to the pot, stirring it into the curry until it wilts and blends into the sauce.
  5. Season and Serve:

    • Season with salt and pepper to taste.
    • Remove from heat and garnish with fresh cilantro leaves.
  6. Serving Suggestions:

    • Serve the Chickpea and Spinach Curry hot, with a side of basmati rice or warm naan bread.

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