Ready in 30 minutes, this chickpea spinach curry is a quick and easy vegetarian curry that is perfect for a weeknight meal. Plus, leftovers keep well in the fridge and freezer.
Prep Time: 5 minutes- Cook Time: 20 minutes
- Total Time: 25 minutes
Yield: 4 servings 1x
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 4 cloves garlic, sliced
- 1-inch ginger root, minced
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 (14 oz) can coconut milk
- 1/2 cup broth, chicken or vegetable
- 2 (15 oz) cans chickpeas, strained and rinsed
- 2 cups spinach, roughly chopped
- Fresh cilantro, to serve
Instructions
- In a large skillet on medium heat, melt the coconut oil, then add onion, and cook for 3-4 minutes until tender and translucent.
- Add garlic, ginger, curry powder, and salt, and cook for an additional minute until fragrant. Add the tomato paste and stir to coat the onion mixture.
- Pour in the coconut milk and broth, using a wooden spoon to scrape up any tasty bits from the bottom of the pan, and stir until well combined. Taste and adjust seasoning as needed.
- Add the strained and rinsed chickpeas to the pan, stir to combine, then reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
- Add the chopped spinach to the pan, stirring it into the curry until wilted, and simmer for a final 5 minutes. Taste and adjust seasoning as needed.
- The curry can be served immediately with rice and/or naan or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach. Once thawed, press it to remove any excess water, then add it to the curry as per step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 287 calories
- Sugar: 3 grams
- Fat: 14 grams
- Carbohydrates: 32 grams
- Fiber: 10 grams
- Protein: 11 grams