A Delicious Vegan Chickpea Curry Recipe Infused with Spinach
Craving a nutritious and flavourful plant-based meal? Look no further than this Vegan Chickpea Curry infused with the goodness of spinach. Packed with protein-rich chickpeas and iron-filled spinach, this aromatic dish will delight your taste buds and nourish your body. Let’s dive into the recipe and discover how to whip up this delectable curry the whole family will love.
Ingredients:
– 1 can (400g) chickpeas, drained and rinsed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1 tsp turmeric
– 1 tsp garam masala
– 1 tsp chili powder (adjust to taste)
– 1 can (400g) chopped tomatoes
– 200g fresh spinach leaves, chopped
– 400ml coconut milk
– Salt and pepper to taste
– Fresh coriander leaves for garnish
– Cooked basmati rice or naan bread to serve
Instructions:
1. Prepare the Base: Heat a drizzle of oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and cook until softened and translucent, around 5 minutes. Stir in the garlic and cook for another minute.
2. Spice Things Up: Add the ground coriander, turmeric, garam masala, and chili powder to the pan. Stir well to coat the onions and garlic in the fragrant spices.
3. Tomato Tanginess: Pour in the chopped tomatoes and let the mixture simmer for 5 minutes until the tomatoes start to break down and form a thick sauce.
4. Chickpea Addition: Add the drained chickpeas to the pan, stirring them into the tomato and spice mixture.
5. Leafy Greens: Fold in the chopped spinach leaves gradually, allowing them to wilt and blend with the curry. Spinach adds a vibrant green colour and a boost of nutrients.
6. Creamy Coconut Embrace: Pour in the coconut milk and stir well to combine. Let the curry simmer gently for 15-20 minutes, allowing all the flavours to meld together.
7. Season to Perfection: Season the curry with salt and pepper according to your taste preferences. Remember that the garam masala and chili powder add a bit of heat, so adjust accordingly.
8. Garnish and Serve: Once the curry reaches your desired consistency, garnish it with fresh coriander leaves. Serve hot over fluffy basmati rice or with warm naan bread on the side.
Tips for Success:
– For an extra kick of heat, sprinkle some chopped fresh chillies over the curry before serving.
– If you prefer a smoother curry, you can blend a portion of it using a hand blender before adding the chickpeas.
– Feel free to customize the vegetables in this curry—bell peppers, carrots, or potatoes make tasty additions.
– Leftovers can be refrigerated and enjoyed the next day—the flavours tend to intensify overnight.
This Vegan Chickpea Curry with Spinach is a delightful fusion of spices, textures, and colours that will elevate your next mealtime. Whether you are a seasoned vegan cook or just starting your plant-based culinary journey, this recipe is sure to impress. Enjoy the aromatic aroma and wholesome goodness of this comforting dish that’s perfect for any day of the week.