Chickpea and Spinach Coconut Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute until fragrant.
4. 4 Add curry powder, cumin, coriander, and turmeric, stirring to coat the onions.
5. 5 Pour in diced tomatoes and coconut milk, stirring to combine.
6. 6 Bring to a gentle simmer, then add chickpeas and cook for 10 minutes.
7. 7 Stir in spinach until just wilted.
8. 8 Season with salt to taste.
9. 9 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet

Variations

• Add diced potatoes for a heartier meal.
• Include diced bell peppers for extra color and sweetness.

Substitutions

• Substitute coconut milk with almond milk for a lighter version.
• Use garam masala in place of curry powder for a different flavor profile.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Use canned spinach for a quicker prep if fresh isn't available.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pair with a cooling cucumber yogurt raita.

FAQ