COCONUT CHICKPEA AND SPINACH CURRY
This Coconut Chickpea And Spinach Curry Bowl is a vibrant and comforting dish featuring tender chickpeas and fresh spinach gently simmered in a fragrant blend of Indian spices and creamy coconut milk. It’s a quick and nutritious one-pot wonder, perfect for busy weeknights or meal prepping. The rich and aromatic flavours are sure to satisfy your taste buds while delivering a healthy boost of plant-based protein and fibre. Whether you’re new to vegan cooking or a seasoned pro, this easy-to-make curry is a delicious way to explore global flavours and elevate your home-cooked meals.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Coconut Chickpea And Spinach Curry:
- ½ cup canned chickpeas, drained
- 1 cup fresh spinach
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp cumin
- ½ cup coconut milk
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 412.4 kcal
- Fat: 31 g
- Saturated Fat: 22.2 g
- Carbohydrate: 30.2 g
- Sodium: 205.3 mg
- Sugar: 5.9 g
- Fiber: 7.1 g
- Protein: 9.7 g
- Calcium: 119.9 mg
- Iron: 6.7 mg
- Potassium: 646.4 mg
PREPARATION
These steps are followed for the preparation of Coconut Chickpea And Spinach Curry:
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and cook for about 5 minutes until translucent.
- Spices: Stir in minced garlic, cumin, turmeric and garam masala; cook for 1 minute until fragrant.
- Combine: Add the drained chickpeas and coconut milk; stir well.
- Simmer: Bring to a gentle simmer and cook for 10 minutes, letting the flavours meld.
- Add Spinach: Toss in the fresh spinach and cook for 2 minutes until wilted.
- Season: Adjust with salt to taste.
- Serve: Enjoy hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Coconut Chickpea And Spinach Curry:
- For More Flavour: For added depth, sprinkle a pinch of red pepper flakes during the spice step.
- For Cremier Curry: Use full-fat coconut milk for a richer and creamier curry.
- Substitute Spinach: Fresh spinach can be substituted for frozen but it should be drained thoroughly.
- Serve: Serve with brown rice or quinoa for extra fibre.
VARIATIONS
- Protein Boost: Add tofu or tempeh for more protein.
- Vegetable Addition: Stir in diced tomatoes or bell peppers.
- Spice Level: Adjust the heat by adding fresh chilli or chilli powder to taste.
- Creaminess: Mix in a spoonful of almond or cashew butter.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop, adding a splash of water or coconut milk if needed.