How To Make Coconut, Chickpea & Spinach Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional, add more for spicier curry)
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups baby spinach leaves
- Salt, to taste
- Fresh cilantro, for garnish
- Steamed rice, for serving
Instructions
-
Heat coconut oil in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
-
Add minced garlic and grated ginger to the saucepan and cook for another 2 minutes until fragrant.
-
Stir in cumin powder, coriander powder, turmeric powder, and chili powder (if using) and cook for 1 minute to toast the spices.
-
Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.
-
Add the drained chickpeas to the curry and cook for an additional 10 minutes to allow the flavors to meld together.
-
Stir in the spinach leaves and cook until wilted, about 2-3 minutes.
-
Season with salt to taste. Serve the curry over steamed rice and garnish with fresh cilantro.
Nutrition
- Calories : 319kcal
- Total Fat : 20g
- Saturated Fat : 13g
- Sodium : 314mg
- Total Carbohydrates : 31g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
