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Chickpea Spinach Curry

A quick and delicious chickpea spinach curry cooked in a creamy coconut sauce, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can canned chickpeas, drained and rinsed You can also use dried chickpeas, just soak and cook them first.
  • 4 cups fresh spinach, chopped Can substitute with kale or Swiss chard.
  • 1 can coconut milk Provides a creamy texture.
  • 1 onion, chopped Sauté until translucent.
  • 2 cloves garlic, minced Toasted for enhanced flavor.
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • to taste pinch salt Adjust according to preference.
  • 2 tablespoons oil For sautéing.
  • as needed fresh cilantro for garnish Adds flavor and color.

Method
 

Preparation
  1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
  2. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
  3. Stir in curry powder and cook for 1 minute.
  4. Add chickpeas, coconut milk, and spinach. Cook until spinach wilts and everything is heated through.
  5. Season with salt to taste.
  6. Garnish with fresh cilantro and serve hot.

Notes

This curry can be served with coconut yogurt, steamed rice, or naan. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.