Name: Easy Chickpea Spinach Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, crushed; 1 tablespoon garam masala; 2 teaspoons coriander; 1 1/2 teaspoons turmeric; 1 (400ml/15 oz) can crushed tomatoes; 1 (400ml/13.5 oz) can coconut milk; 1 1/2 (410ml/15oz) cans chickpeas, rinsed and drained (about 2 cups); 1/4 cup vegetable broth or stock; 2 tightly packed cups baby spinach (about 90g); Naan or rice (optional to serve); Fresh cilantro leaves (optional to serve); Lime juice (optional to serve)

Why Make This Recipe

Easy Chickpea Spinach Curry with Coconut Milk is a delightful dish that combines flavors, nutrition, and simplicity. Chickpeas are packed with protein and fiber, while spinach provides essential vitamins and minerals. The addition of coconut milk gives the curry a creamy texture and a hint of sweetness, making it a comforting meal for any time of the year. This recipe is perfect for busy weeknights because it requires minimal prep and uses common pantry ingredients.

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How to Make Easy Chickpea Spinach Curry with Coconut Milk

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 tablespoon garam masala
2 teaspoons coriander
1 1/2 teaspoons turmeric
1 (400ml/15 oz) can crushed tomatoes
1 (400ml/13.5 oz) can coconut milk
1 1/2 (410ml/15oz) cans chickpeas, rinsed and drained (about 2 cups)
1/4 cup vegetable broth or stock
2 tightly packed cups baby spinach (about 90g)
Naan or rice (optional to serve)
Fresh cilantro leaves (optional to serve)
Lime juice (optional to serve)

Directions:

Heat olive oil in a large pot on medium heat.
Add onion and cook for 4 minutes, stirring regularly until softened.
Add garlic, garam masala, coriander, and turmeric, and cook for another minute, stirring constantly.
Add crushed tomatoes, coconut milk, chickpeas, and vegetable stock/broth. Bring curry to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally (with the pan uncovered to allow curry to thicken slightly).
Stir in spinach and cook until just wilted.
Add salt if desired.
Serve with naan or rice, and optionally top with fresh cilantro leaves. Add some lime juice if desired for an extra kick!

How to Serve Easy Chickpea Spinach Curry with Coconut Milk

This curry can be served hot over a bed of fluffy rice or with soft naan bread. It makes for a filling meal that is perfect for lunch or dinner. Garnish with fresh cilantro leaves and a squeeze of lime juice for added flavor. Pair with your favorite side salad or yogurt for a complete meal.

How to Store Easy Chickpea Spinach Curry with Coconut Milk

Leftover curry can be stored in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 3 months. When reheating, add a splash of water or vegetable broth to loosen the curry, as it may thicken in storage.

Tips to Make Easy Chickpea Spinach Curry with Coconut Milk

Make sure to rinse and drain the chickpeas before adding them to the pot. This helps reduce sodium and improves texture.
For a spicier kick, you can add chopped green chilies or cayenne pepper while cooking.
If you want to add some texture, consider throwing in some diced bell peppers or carrots.

Variation

You can easily adjust this recipe to include other vegetables such as bell peppers, zucchini, or sweet potato. This makes it a versatile dish, allowing you to use whatever you have on hand.

FAQs

Can I use fresh spinach instead of baby spinach?
- Yes, you can use fresh spinach. Just be sure to wash and remove any thick stems.
Can I use dried chickpeas instead of canned?
- Yes, but you’ll need to soak and cook the dried chickpeas beforehand. This will require more time and planning.
Is this recipe suitable for vegans?
- Yes, this curry is fully vegan as it contains no animal products.