A Delicious Chickpea and Spinach Coconut Curry Recipe

If you’re looking for a nourishing and flavourful vegan dish, you’ll love this Chickpea and Spinach Coconut Curry recipe. Packed with protein-rich chickpeas, nutrient-dense spinach, and creamy coconut milk, this curry is not only delicious but also nutritious. Let’s dive into how to prepare this hearty and satisfying meal that is perfect for a cozy night in or a gathering with friends.

Ingredients:

– 1 tbsp vegetable oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger, grated
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp turmeric
– 1 tsp garam masala
– 1/2 tsp paprika
– 1 can (400g) chickpeas, drained and rinsed
– 1 can (400ml) coconut milk
– 200g fresh spinach leaves
– Salt and pepper to taste
– Fresh coriander leaves, to garnish
– Cooked rice, to serve

Instructions:

1. Prepare the Ingredients:

Start by chopping the onion, mincing the garlic, and grating the ginger. Rinse the chickpeas under running water to remove excess salt. Wash the spinach leaves thoroughly and set aside.

2. Sauté the Aromatics:

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, stirring for another minute.

3. Add the Spices:

Sprinkle the ground cumin, coriander, turmeric, garam masala, and paprika over the onion mixture. Stir well to coat the aromatics with the spices, allowing them to become fragrant, about 2 minutes.

4. Create the Curry Base:

Pour in the coconut milk and stir to combine with the spices. Bring the mixture to a simmer, then add the chickpeas. Cook for about 10 minutes, allowing the flavours to meld together.

5. Add the Spinach:

Once the chickpeas are tender and the curry has thickened slightly, add the fresh spinach leaves to the pan. Stir gently until the spinach wilts and integrates with the curry, about 3 minutes. Season with salt and pepper to taste.

6. Finish and Serve:

Once the curry reaches your desired consistency, remove it from the heat. Garnish with fresh coriander leaves for an extra burst of freshness. Serve the Chickpea and Spinach Coconut Curry hot over cooked rice for a complete and satisfying meal.

7. Recipe Variations:

– For an extra kick of heat, add a chopped chilli or a dash of chilli powder.
– Experiment with different vegetables like bell peppers, peas, or sweet potatoes for added texture and flavour.
– Substitute the spinach with kale or Swiss chard for a twist on the traditional recipe.

8. Nutritional Benefits:

This Chickpea and Spinach Coconut Curry is not only a delightful culinary experience but also a nutritional powerhouse. Chickpeas are rich in plant-based protein and fiber, while spinach provides vitamins, minerals, and antioxidants. Coconut milk adds a creamy texture and healthy fats to the dish, making it a well-rounded and satiating meal for vegans and non-vegans alike.

Enjoy the vibrant flavours and wholesome goodness of this Chickpea and Spinach Coconut Curry recipe. Whether you’re a seasoned cook or new to vegan cuisine, this dish is sure to delight your taste buds and nourish your body. Happy cooking!