Description
This Chickpea Spinach Curry is a flavorful and nutritious vegan dish perfect for a quick weeknight dinner. Packed with aromatic spices, creamy coconut milk, and wholesome chickpeas, this curry is both comforting and easy to prepare. Serve it with rice or naan for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1 can (14 ounces) crushed tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 can (15 ounces) chickpeas, drained and rinsed
- 5 ounces fresh baby spinach
Optional Garnish
- Fresh parsley or cilantro
Instructions
- Heat the Oil and Sauté Onion: Heat the olive oil in a pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onion and sauté for 5 minutes, stirring occasionally until the onion becomes translucent and soft.
- Add Garlic and Spices: Add the minced garlic and sauté for 1 minute until fragrant. Then stir in the garam masala, ground cumin, kosher salt, turmeric powder, and ground black pepper. Cook while stirring continuously for 30 seconds to release the spices’ flavors.
- Add Crushed Tomatoes and Simmer: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot. Increase the heat slightly until the tomatoes begin to gently boil, then reduce to low heat and simmer for 3 minutes to meld the flavors.
- Add Coconut Milk and Chickpeas: Stir in the coconut milk and rinsed chickpeas. Simmer the curry mixture for 8 minutes on low heat to thicken and develop a rich flavor.
- Stir in Spinach: Remove the pot from heat and fold in the fresh baby spinach. Stir until the spinach wilts completely, which will only take a minute.
- Serve: Serve the chickpea spinach curry hot, accompanied by rice or naan bread. Optionally garnish with fresh parsley or cilantro for added color and freshness.
Notes
- You can adjust the spice levels by adding chili powder or fresh chili if you prefer a spicier curry.
- For a nuttier flavor, toast the spices lightly before adding garlic.
- If fresh spinach is not available, frozen spinach can be used but add it earlier in the cooking process to allow proper wilting.
- This dish stores well in the refrigerator for up to 3 days and also freezes nicely.
