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
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.