Chickpea & Spinach Recipe (Curry with Coconut Milk)
Easy Chickpea Curry with coconut milk & spinach is vegan & versatile: build it up to make it your own healthy vegetarian curry recipe.
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Ingredients
- 1 cup White or yellow onion, chopped (small to medium in size)
- 1½ tablespoons Oil (any non-fragrant, or coconut)
- 4 cloves Garlic (or 1 teaspoon garlic powder)
- 1 tablespoon Ginger, minced (or ¼ teaspoon ground ginger)
- ½ teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 2 teaspoon Ground coriander
- 2 teaspoon Ground turmeric
- 1 (14-ounce can) Coconut milk
- 1½ cups Tomato sauce, no salt added (or passata)
- 2 (15-ounce cans) Chickpeas
- 3 to 4 cups Baby spinach (fresh)
Instructions
- Heat a large pot on medium-low heat. While it's heating, chop the onion.
- Add the oil to the pot, then the onions in an even layer. Cook for 4 minutes, stirring once, halfway through.Meanwhile, mince the garlic and ginger if using fresh ingredients, and measure the spices (chili powder, cumin, garam masala, ground coriander, turmeric).
- Add the garlic, ginger and spices. Stir and cook for 2 minutes, until fragrant.Meanwhile, measure the tomato sauce.
- Pour in the coconut milk and tomato sauce (or passata). Turn the heat to medium-high to bring to a boil.Meanwhile, drain and rinse the chickpeas.
- Add the chickpeas and reduce the heat to low. Simmer for 20 minutes, stirring every 5 minutes.
- Add the spinach (a bit at a time if needed). Gradually fold and stir into the curry until wilted. (Optional) Garnish with fresh cilantro.
Notes
Makes 5 cups of soup. At 4 servings, each serving is 1¼ cups.
Can be doubled or tripled if you have a large enough pot. Storage
Can be doubled or tripled if you have a large enough pot. Storage
- Store in the fridge for up to 4 days in an airtight container.
- Freeze (in portions) for up to 3 months.
- Reheat in a pot with a lid on low heat, stirring occasionally, or in the microwave.
- Canned lite coconut milk can be used instead.
- Vegetables like broccoli, cauliflower and zucchini are all great in this dish. Chop them into bite size pieces and simmer them for the last 10 minutes of the cook time.
- The curry is mildly spicy. To remove the spice, omit the chili powder.
- If sodium is a concern, omit the salt while cooking. Instead, salt each portion just before eating. The salt is more potent this way, causing you to use less.