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Coconut Chickpea Spinach Curry

Coconut Chickpea Spinach Curry
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Coconut Chickpea Spinach Curry is a vibrant, hearty, and comforting plant-based dish that combines creamy coconut milk, protein-packed chickpeas, and nutrient-rich spinach with a rich blend of warm spices. Easy to prepare and full of flavor and nutrition, this curry is perfect for busy weeknights, vegan and vegetarian diets, and anyone looking for a wholesome, delicious meal.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (400g) chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
  • 2 cups fresh spinach leaves
  • 1 can (400ml) full-fat coconut milk
  • 2 medium tomatoes, chopped

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Base Aromatics: Heat the oil in a pan over medium heat and sauté the finely chopped onions until they turn golden and soft. Add the minced garlic and grated ginger, cooking until fragrant to form the flavorful foundation for your curry.
  2. Add the Spices: Stir in ground cumin, coriander, turmeric, and garam masala. Cook them briefly over medium-low heat to toast and bloom their flavors without burning.
  3. Incorporate Tomatoes and Chickpeas: Add the chopped tomatoes and rinsed chickpeas to the pan. Let everything simmer for several minutes to meld the flavors and create a rich, thick sauce.
  4. Pour in Coconut Milk: Slowly mix in the coconut milk, stirring to combine. Simmer gently to allow the curry sauce to thicken slightly, stirring occasionally.
  5. Add Spinach and Finish: Fold in the fresh spinach leaves and cook just until wilted to retain their vibrant color and nutrients. Season with salt and black pepper to taste, then remove from heat. Let the curry rest for 10 minutes for better flavor integration before serving.

Notes

  • Use full-fat coconut milk for a creamier, richer curry.
  • Toast spices gently over medium-low heat to avoid burning and bitterness.
  • Rinse canned chickpeas to reduce excess sodium and improve texture.
  • Add spinach at the end to avoid overcooking and maintain a fresh, bright flavor.
  • Allow the curry to rest for 10 minutes before serving to deepen the flavors.

Nutrition

Keywords: coconut chickpea spinach curry, vegan curry, plant-based curry, gluten free curry, chickpea curry recipe, spinach curry, easy weeknight dinner

Find it online: https://marygourmet.com/coconut-chickpea-spinach-curry/