Description
Chickpea and Spinach Curry is a comforting, flavorful dish perfect for any occasion. This hearty vegetarian recipe features tender chickpeas simmered in a rich coconut milk sauce, complemented by vibrant spinach and aromatic spices. It’s not only quick and easy to prepare but also packed with nutrients, making it an ideal choice for busy weeknights or special gatherings. Serve it with rice or naan for a satisfying meal that will impress family and friends.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained
- 2 cups fresh spinach, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup full-fat coconut milk
- 2 tsp curry powder (adjust to taste)
- 1 cup low-sodium vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until golden brown.
- Stir in minced garlic and curry powder; cook for 1-2 minutes until fragrant.
- Add drained chickpeas and vegetable broth; bring to a gentle simmer.
- Pour in coconut milk and fold in spinach until wilted.
- Season with salt and pepper; let simmer for an additional 10-15 minutes.
- Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 345
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg