Name: Vegan Chickpea and Spinach Curry
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

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

Scale

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

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Instructions

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.
Add Spices: Add the curry powder, cumin, and turmeric, and cook for another minute, until fragrant. Toasting the spices helps to release their flavors.
Add Remaining Ingredients (Except Spinach): Add the drained and rinsed chickpeas, coconut milk, and tomato sauce to the pot. Stir to combine.
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.
Add Spinach: Stir in the roughly chopped fresh spinach and cook for an additional 5 minutes, or until the spinach is wilted.
Season: Season the curry with salt and pepper to taste.

Serve: Serve the chickpea and spinach curry hot, over cooked rice