Description
A comforting chickpea and spinach curry that is easy to prepare and packed with flavor.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and sauté until soft.
- Stir in garlic and ginger, cooking for another minute.
- Add curry powder and stir for 30 seconds.
- Mix in chickpeas and coconut milk. Simmer for 10 minutes.
- Add chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve warm with rice or bread.
Notes
- Substitute canned chickpeas with cooked lentils if preferred.
- Use frozen spinach if fresh is not available.
- Adjust seasoning to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea and spinach curry, vegan curry, comfort food