This Chickpea and Spinach Curry is a flavourful, hearty, and nutritious vegan dish. It's packed with protein from the chickpeas and vitamins from the spinach, all enveloped in a rich and aromatic coconut milk-based sauce. Perfect for a quick weeknight dinner or meal prep, this curry is sure to become a favourite.
Total Time: 30 mins
Servings: 4
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Prepare the Ingredients:
- Finely chop the onion and mince the garlic.
- Grate the fresh ginger.
- Rinse and drain the chickpeas.
- Roughly chop the spinach.
- Open the cans of diced tomatoes and coconut milk.
Sauté the Aromatics:- In a large pan or pot, heat the olive oil over medium heat.
- Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Spices and Tomatoes:- Stir in the ground turmeric, ground coriander, ground cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to release their flavours.
- Add the diced tomatoes to the pan, stirring well to combine with the spices. Cook for about 5 minutes, allowing the mixture to thicken slightly.
Incorporate Coconut Milk and Chickpeas:- Pour in the coconut milk, stirring to combine.
- Add the chickpeas to the pan, stirring well to coat them in the sauce.
- Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavours to meld together.
Add Spinach:- Stir in the chopped spinach, cooking for another 2-3 minutes until the spinach is wilted and tender.
- Season with salt and pepper to taste.
Serve and Garnish:- Serve the chickpea and spinach curry over cooked rice or with naan bread.
- Garnish with freshly chopped cilantro for an added burst of flavour.
Tips
- For a thicker curry, simmer the sauce longer to reduce it to your desired consistency.
- Adjust the spice levels to suit your taste by increasing or decreasing the amount of cayenne pepper.
- You can add other vegetables like bell peppers, carrots, or potatoes for additional nutrition and texture.
Notes
This chickpea and spinach curry is not only easy to make but also incredibly satisfying. It's perfect for a weeknight dinner or a meal prep option for the week ahead. Enjoy!
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