Craving a comforting dish that’s both nutritious and fulfilling? Look no further! This Chickpea and Spinach Coconut Curry is a delightful blend of flavors that not only satisfies your taste buds but also fuels your body. The creamy coconut milk pairs beautifully with the earthiness of chickpeas and the freshness of spinach, making it a dish you’ll want to keep coming back to.
What I love about this recipe is its simplicity and versatility. It’s ideal for a quick weeknight dinner, yet impressive enough for guests. Plus, it’s gluten free, so you can serve it to a variety of dietary preferences without worry.
With just a handful of ingredients, you can whip up a pot of this aromatic curry that’s rich, creamy, and packed with protein. Trust me, it’s a fantastic way to sneak more greens into your diet while enjoying vibrant flavors.
Simple Chickpea and Spinach Coconut Curry Recipe
This Chickpea and Spinach Coconut Curry is a rich, creamy dish featuring tender chickpeas, fresh spinach, and fragrant spices enveloped in velvety coconut milk. It’s not only gluten free but also a perfect blend of warmth and comfort, ideal for any day of the week.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add Spices: Sprinkle the curry powder over the sautéed onion mixture and stir well, allowing the spices to toast for about 1 minute.
- Combine Ingredients: Pour in the coconut milk and add the chickpeas, stirring to combine. Bring the mixture to a simmer.
- Incorporate Spinach: Once simmering, add the chopped spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste.
- Serve: Serve the curry over cooked rice or quinoa, garnished with fresh cilantro if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 38g
