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CREAMY CHICKPEA AND SPINACH COCONUT CURRY
05

CREAMY CHICKPEA AND SPINACH COCONUT CURRY

NUTRITION
HEALTHY RECIPES
Feb 03, 2025

CREAMY CHICKPEA AND SPINACH COCONUT CURRY

This Creamy Chickpea and Spinach Coconut Curry is a comforting and nutritious dish packed with plant-based protein and fibre. The combination of tender chickpeas, fresh spinach and fragrant curry powder, all simmered in creamy coconut milk, creates a beautifully balanced meal with rich, warming flavours. With a touch of garlic and onion to enhance the aroma, this curry is a delicious yet simple option for a healthy lunch or dinner. Perfect for busy days, this one-pot dish requires minimal ingredients and comes together in under 30 minutes. It’s naturally vegan and gluten-free and can be easily adjusted to suit different spice preferences. Enjoy it on its own or pair it with rice, quinoa or flatbread for a more substantial meal. Whether you’re meal-prepping or craving a hearty plant-based dish, this chickpea and spinach coconut curry is a fantastic go-to recipe.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Indian, South Asian

PREPARATION/TECHNIQUES

Simmer, Sauté, One-Pot Wonders

OCCASION/HOLIDAY

Weeknight Dinner, Meal Prep, Fall, Winter, Comfort Food

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, High Fibre, Gluten-Free, Quick & Easy

DISH TYPE

Curry, Stew

INGREDIENTS

The following are the ingredients we need to prepare this chickpea and spinach coconut curry.

  • 50g canned chickpeas, drained
  • 50g fresh spinach
  • ¼ onion, chopped
  • 1 clove garlic, minced
  • ¼ tsp curry powder
  • 100ml coconut milk
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 180
  • Protein: 6g
  • Carbohydrates: 18g
  • Fibre: 4g
  • Fat: 10g
  • Saturated Fat: 6g
  • Sodium: 150mg
  • Sugar: 2g

PREPARATION

Here is a step-by-step guide to preparing this chickpea and spinach coconut curry.

  • Sauté The Aromatics: Heat a non-stick pan over medium heat. Add a splash of water or a little coconut milk, then sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and softened.
  • Add The Curry Powder: Sprinkle the curry powder over the onions and garlic, stirring constantly for 30 seconds to release the aroma.
  • Incorporate The Chickpeas: Add the drained chickpeas and stir to coat them in the spices. Let them cook for about 1-2 minutes.
  • Pour In The Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes, stirring occasionally.
  • Add The Spinach: Toss in the fresh spinach and mix well. Let it wilt for about 2 minutes until fully incorporated into the curry.
  • Adjust Seasoning And Serve: Taste and adjust seasoning as needed. Serve warm on its own or with rice or bread.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for you when making this chickpea and spinach coconut curry.

  • Sauté The Spices Briefly: Cooking the curry powder for 30 seconds before adding liquids enhances its depth of flavour.
  • Use Full-Fat Coconut Milk: It gives the curry a richer and creamier texture.
  • Let The Chickpeas Absorb The Flavours: Simmering them in the coconut milk for a few minutes ensures a more aromatic dish.
  • Balance The Seasoning: If the curry tastes too strong, a squeeze of lemon juice can help balance the flavours.
  • Add More Liquid If Needed: If the curry thickens too much, add a splash of water or extra coconut milk to adjust consistency.

VARIATIONS

  • Spicy Kick: Add a pinch of chilli flakes or cayenne pepper for extra heat.
  • Tomato-Based Curry: Stir in a tablespoon of tomato puree for a slightly tangy variation.
  • Extra Protein: Add tofu, paneer or an extra handful of chickpeas for a heartier meal.
  • Creamier Texture: Blend a small portion of the chickpeas before adding them to the curry for a thicker consistency.
  • Ginger Twist: Add a teaspoon of grated fresh ginger for an extra layer of warmth and spice.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally.
  • Freezing: This curry freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Meal Prep Tip: Make a double batch and portion it into meal-prep containers for easy weekday lunches.

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