Chickpea & Spinach Coconut Curry
Chickpea & Spinach Coconut Curry is a delightful blend of creamy coconut milk and vibrant spinach, creating a dish that bursts with flavor. This easy-to-make, vegan-friendly recipe transforms everyday ingredients into a restaurant-quality meal. Perfect for cozy dinners or meal prep, this curry will impress your guests and satisfy your cravings. Serve it over fluffy rice or with warm naan for a complete experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
- Salt to taste
- 2 tbsp oil (olive or coconut)
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions until golden brown and fragrant.
- Add minced garlic and ginger; cook for an additional minute until aromatic.
- Stir in cumin, coriander, turmeric, and salt; mix well to bloom the spices.
- Incorporate drained chickpeas and fresh spinach; stir gently until the spinach wilts.
- Pour in the coconut milk and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Squeeze fresh lime juice over the curry just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added depth of flavor, let the curry sit for a few minutes before serving. Feel free to substitute spinach with kale or add diced tomatoes for extra color. To add heat, consider incorporating red pepper flakes.