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Recipe of Vegetarian Chickpea and Spinach Curry
This Vegetarian Chickpea and Spinach Curry is a flavorful and wholesome dish that comes together in just 25 minutes. The combination of chickpeas, spinach, and aromatic spices in a creamy coconut sauce makes it a hearty and satisfying meal. Serve it over rice or with naan for a delightful dining experience.
4
Servings
25 min
Preparation
Easy
Appetizer
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach leaves
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
Join me and let's see how to make Vegetarian Chickpea and Spinach Curry
Instructions:
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened.
- Add minced garlic and grated ginger, sauté for an additional 1-2 minutes until fragrant.
- Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for another 1-2 minutes to toast the spices.
- Add chickpeas, diced tomatoes (with their juices), and coconut milk. Stir well to combine.
- Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in fresh spinach leaves and cook until wilted.
- Season the curry with salt and black pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the vegetarian chickpea and spinach curry over cooked rice or with warm naan bread.
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