Description
A quick and easy Chickpea and Spinach Coconut Curry packed with flavor and nutrients!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Aromatics: Add garlic and ginger, cook for 1 minute until fragrant.
- Spices: Stir in cumin, coriander, turmeric, and cayenne (if using). Cook for 1 minute.
- Chickpeas: Add chickpeas and coat with spices.
- Simmer: Pour in coconut milk. Simmer for 10 minutes, stirring occasionally.
- Spinach: Stir in spinach until wilted, about 2–3 minutes.
- Season: Add salt, pepper, and lemon juice. Taste and adjust seasoning.
- Garnish: Top with fresh cilantro and serve hot with rice or naan.
Notes
- Spice Level: Adjust cayenne to taste.
- Spinach Swap: Use thawed frozen spinach if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea curry, spinach curry, coconut curry, vegetarian, vegan, easy recipe, quick dinner