Description
A quick and flavorful Coconut Chickpea Curry that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder, ground cumin, and turmeric, stirring to coat the onions evenly. Cook for 1-2 minutes.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- Add the chickpeas and coconut milk, stirring well. Let it simmer for 10-15 minutes, allowing the flavors to meld.
- Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste. Serve over cooked rice or quinoa.
Notes
- For a spicier version, add a diced jalapeño or a pinch of red pepper flakes when sautéing the onions.
- To make it a heartier meal, add diced sweet potatoes or bell peppers along with the chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg