Creamy Coconut Chickpea and Spinach Curry

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

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add cumin, coriander, turmeric, and chili powder, toasting the spices for about 30 seconds.
4. 4 Pour in the coconut milk and bring to a gentle simmer.
5. 5 Stir in the chickpeas and cook for about 5 minutes.
6. 6 Add the spinach and cook until wilted.
7. 7 Season with salt to taste and simmer for another 5 minutes.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet or saucepan

Variations

• Add protein with diced tofu or chicken.
• For extra heat, include a diced jalapeño with the onions.

Substitutions

• Substitute fresh spinach with frozen spinach, thawed and drained.
• Use curry powder in place of individual spices for simplicity.

Pairings

• Basmati rice
• Naan bread
• Mango chutney

Nutrition

Tips

• For a richer flavor, use full-fat coconut milk.
• Feel free to add a splash of lime juice at the end for a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 4 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 with a splash of water or coconut milk.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pairs well with a side of mango chutney.

FAQ