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Vegetarian Spinach and Chickpea Coconut Curry
Indulge in the aromatic flavors of this creamy coconut curry packed with nutritious spinach and protein-rich chickpeas!
Ingredients:
– 1 tbsp coconut oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1-inch ginger, grated
– 1 tsp cumin
– 1 tsp coriander
– 1/2 tsp turmeric
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional for heat)
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) coconut milk
– 4 cups fresh spinach
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Cooked rice, for serving
Directions:
1. In a large pot, heat coconut oil over medium heat. Add onion and sauté until translucent.
2. Stir in garlic and ginger, cook for another minute until fragrant.
3. Add cumin, coriander, turmeric, paprika, and cayenne. Cook for 1-2 minutes to toast the spices.
4. Pour in chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 10 minutes.
5. Add spinach and cook until wilted. Season with salt and pepper.
6. Serve the curry over cooked rice and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
#VegetarianCurryNight #ChickpeaDelight #SpinachLove 🍛🌿🥥