Coconut Curry with Chickpeas and Spinach
Servings: 4
Ingredients:
For the Curry:
1 tablespoon coconut oil (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon turmeric
1 can (14 oz or 400 ml) coconut milk
1 can (15 oz or 400 g) chickpeas, drained and rinsed
4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
1 can (14 oz or 400 g) diced tomatoes (with juices)
Salt and pepper, to taste
Juice of 1 lime (optional, for brightness)
For Serving:
Cooked rice (white, brown, or jasmine)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
Sauté the Aromatics:
In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add Spices:
Add the curry powder, ground cumin, and turmeric to the skillet. Stir well to coat the onions and cook for another minute to toast the spices.
Add Coconut Milk and Tomatoes:
Pour in the coconut milk and diced tomatoes (with their juices). Stir to combine, then bring the mixture to a simmer.
Incorporate Chickpeas and Spinach:
Add the chickpeas to the pot, stirring gently to combine. Cook for about 5-7 minutes, allowing the flavors to meld.
Stir in the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, allow it to heat through.
Season and Serve:
Season the curry with salt and pepper to taste. If desired, add lime juice for extra brightness.
Serve the coconut curry over cooked rice, garnished with chopped cilantro and lime wedges on the side.
Tips:
Add more veggies: Feel free to incorporate other vegetables like bell peppers, zucchini, or carrots for added nutrition and flavor.
Adjust spice level: Add red pepper flakes or diced chili peppers if you prefer a spicier curry.
Meal prep: This curry can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Enjoy your Coconut Curry with Chickpeas and Spinach—a hearty, flavorful dish that's perfect for any night of the week!