Description
This recipe, “Vegan Chickpea and Spinach Curry,” is a quick, easy, and satisfying plant-based dish that combines the hearty goodness of chickpeas with the vibrant nutrients of spinach, all simmered in a fragrant and flavorful coconut milk-based curry sauce
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 1 cup tomato sauce
- 4 cups fresh spinach, roughly chopped
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Cooked rice for serving
Instructions
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Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until softened, about 5 minutes.
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Add Spices: Add the curry powder, cumin, and turmeric, and cook for another minute, until fragrant. Toasting the spices helps to release their flavors.
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Add Remaining Ingredients (Except Spinach): Add the drained and rinsed chickpeas, coconut milk, and tomato sauce to the pot. Stir to combine.
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Simmer: Bring the mixture to a simmer, then reduce the heat to low and cook for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
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Add Spinach: Stir in the roughly chopped fresh spinach and cook for an additional 5 minutes, or until the spinach is wilted.
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Season: Season the curry with salt and pepper to taste.
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Serve: Serve the chickpea and spinach curry hot, over cooked rice
