There’s something truly special about a dish that warms you from the inside out while remaining simple, healthy, and packed with flavor. Enter Chickpea Coconut Curry with Spinach—a vegetarian delight that blends creamy coconut milk, hearty chickpeas, and fresh spinach with the rich, aromatic flavors of cumin, coriander, turmeric, and ginger. Whether you’re a seasoned home cook or just beginning your culinary journey, this recipe is a must-try addition to your repertoire.

Why You’ll Love This Dish

Easy and Quick: With a straightforward preparation process, this dish is perfect for weeknights when you crave something satisfying yet don’t want to spend hours in the kitchen.
Nutritious and Balanced: Packed with protein-rich chickpeas and vitamin-loaded spinach, this curry is as nutritious as it is delicious.
Flavorful and Aromatic: The combination of garlic, ginger, and ground spices brings depth and warmth that’s balanced by the creamy sweetness of coconut milk.
Adaptable: Whether served with warm naan, basmati rice, or even quinoa, this curry pairs beautifully with a variety of sides.

The Ingredient Line-Up

Chickpeas: The star of this dish, providing protein and a satisfying bite.
Coconut Milk: Adds a rich, creamy texture that balances the spices.
Vegetable Broth: Enhances the dish’s depth of flavor.
Spinach: Brings color, nutrients, and freshness to the curry.
Aromatics (Onion, Garlic, Ginger): Form the flavor base.
Red Bell Pepper: Adds a subtle sweetness and crunch.
Spices (Coriander, Turmeric, Cumin): Essential for creating the warm, earthy flavor profile.
Soy Sauce/Tamari: Infuses an umami depth while keeping the dish gluten-free if desired.
Lime Juice: Optional but highly recommended for a hint of brightness.
Cilantro: The perfect garnish for a burst of freshness.

How to Make Chickpea Coconut Curry with Spinach

Prepare the Curry Base:
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
- Add a finely chopped onion and sauté until soft (about 4-5 minutes). Stir in 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger, cooking until fragrant (around 1 minute).
- Toss in a diced red bell pepper and sauté for 3-4 minutes until it begins to soften.
Add Spices and Liquid:
- Stir in 1 teaspoon of ground coriander, ½ teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Let the spices cook for 1-2 minutes to enhance their flavors.
- Pour in 1 cup of vegetable broth and 1 can (14 oz) of coconut milk. Bring to a gentle simmer.
Simmer and Infuse Flavors:
- Add a drained and rinsed can (15 oz) of chickpeas to the skillet. Let the curry simmer for 15-20 minutes, allowing the flavors to meld together.
Finish and Serve:
- Stir in 2 cups of roughly chopped fresh spinach and cook until wilted.
- Season with 1 tablespoon of soy sauce or tamari and adjust with salt, pepper, and lime juice if desired.
- Serve in bowls garnished with fresh chopped cilantro. Pair with your choice of naan or rice for a complete, satisfying meal.

Tips for the Best Curry

Toast Your Spices: Allow the spices to bloom in the oil for maximum flavor.
Fresh Ginger and Garlic: While powdered versions can work in a pinch, fresh ingredients make a noticeable difference.
Customize Your Vegetables: Feel free to add other veggies like sweet potatoes or cauliflower for added texture and nutrition.

This Chickpea Coconut Curry with Spinach is more than just a meal—it’s a comforting bowl of goodness that will delight your taste buds and nourish your body. Perfect for cozy evenings or as a crowd-pleasing dish at your next gathering, this curry is sure to become a favorite in your kitchen. Enjoy!

Chickpea Coconut Curry with Spinach

Author: Alice

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Description

Indulge in this creamy and comforting Chickpea Coconut Curry, paired with vibrant spinach and aromatic spices. A delightful vegetarian dish that makes for a nutritious main course, perfect on its own or served with warm naan!

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
2 tbsp coconut oil or vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, diced
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp ground cumin
Salt and pepper, to taste
1 tbsp soy sauce or tamari for gluten-free
2 cups fresh spinach, roughly chopped
Juice of 1 lime optional, for brightness
Fresh cilantro, chopped for garnish

Instructions

Prepare the Curry:
Heat Oil: In a large skillet, heat the coconut oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté until softened, about 4-5 minutes. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Vegetables: Stir in the diced red bell pepper, cooking for 3-4 minutes until it begins to soften.

Cook the Chickpeas:
Add Spices: Stir in the ground coriander, turmeric, and cumin, cooking for 1-2 minutes to release their flavors.
Add Liquid: Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
Add Chickpeas: Stir in the chickpeas and continue to simmer for 15-20 minutes, allowing the flavors to meld.

Finish and Serve:
Add Greens: Stir in the fresh spinach, cooking until just wilted.
Season Curry: Add the soy sauce, and adjust the seasoning with salt, pepper, and lime juice if desired.
Garnish and Enjoy: Serve the curry in bowls, garnished with fresh cilantro. Pair with naan or rice for a complete meal.

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