Description
A simple, flavorful curry made with chickpeas, spinach, and coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 ounces fresh spinach
- Salt to taste
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, and cayenne pepper, if using. Cook for 30 seconds.
- Pour in diced tomatoes and coconut milk. Bring the mixture to a simmer.
- Add the rinsed chickpeas. Reduce heat to low, cover, and cook for 10 minutes, allowing flavors to combine.
- Stir in the fresh spinach until it wilts completely, about 2-3 minutes.
- Season with salt to your taste.
- Serve hot over cooked rice, garnished with cilantro if desired.
Notes
- For a thicker curry, simmer uncovered for an extra 5 minutes before adding spinach.
- If you prefer less spice, omit the cayenne pepper.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 8
- Sodium: 350
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Keywords: chickpea, spinach, coconut curry, vegetarian, easy curry, vegan