Chickpea and Spinach Curry
A delicious Chickpea and Spinach Curry that's become my go-to recipe for busy weeknights. This vegetarian curry combines protein-rich chickpeas with nutrient-packed spinach in a warming, aromatic sauce that's both comforting and healthy.
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 6 cups fresh spinach or 10 oz frozen spinach, thawed
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, letting the spices toast for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add chickpeas and let everything simmer for 10 minutes to develop the flavors.
- Stir in the spinach and cook until just wilted, about 2-3 minutes for fresh spinach or 5 minutes for frozen.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.