Description
A flavorful and hearty Chickpea Curry that combines aromatic spices, creamy coconut milk, and nutritious spinach for a satisfying vegetarian meal. Perfectly spiced and ready in under 45 minutes, this dish is ideal for a comforting weeknight dinner served with rice or naan.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 1-inch piece ginger, grated
- 2 cloves garlic, minced
- 1 green chili, finely diced
- 2 teaspoons kosher salt
Spices and Main Components
- 2 tablespoons curry powder
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup vegetable stock
- 1 can (15 ounces) coconut milk
- 3 cups packed baby spinach
- 2 tablespoons freshly squeezed lime juice
Optional Garnish
- Soft herbs like cilantro or parsley
Instructions
- Heat the oil and sauté onion: Heat the olive oil in a large pot over medium-high heat. Once hot, add the diced onion and cook for about 4 minutes or until translucent, stirring occasionally to prevent burning.
- Add aromatics and spices: Add the grated ginger, minced garlic, and finely diced green chili to the pot, stirring to combine for 30 seconds. Then sprinkle in the kosher salt and curry powder, stirring for another 30 seconds to release the spices’ fragrance.
- Cook chickpeas with spices: Add the drained chickpeas and stir to coat them evenly with the spices and aromatics. Cook for 2 minutes while stirring occasionally to deepen the flavors.
- Deglaze the pot: Pour in the vegetable stock to deglaze the pot. Use a spatula or spoon to scrape up any browned bits from the bottom, incorporating those rich flavors back into the curry.
- Add coconut milk and simmer: Stir in the coconut milk and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chickpeas are tender and the liquid has thickened slightly.
- Wilt the spinach: Turn off the heat and add the packed baby spinach to the pot. Stir until the spinach wilts completely into the curry, infusing it with vibrant green color and nutrients.
- Finish and serve: Stir in the freshly squeezed lime juice to brighten the flavors. Garnish with optional fresh herbs such as cilantro or parsley. Serve hot with rice or naan bread for a delicious meal.
Notes
- For added protein, consider serving with a side of yogurt or a boiled egg.
- If you prefer a milder curry, omit or reduce the green chili.
- To make it spicier, add a pinch of cayenne pepper or red chili flakes.
- This curry stores well in the refrigerator for up to 3 days and freezes beautifully.
- Use fresh lime juice for the best acidity and flavor balance.
- Feel free to swap baby spinach with kale or swiss chard for a variation.
