Chickpea and Spinach Curry
This Chickpea and Spinach Curry is a vibrant and flavorful dish that brings the warmth of spices together with the creaminess of coconut milk. Packed with protein and nutrients, it's a satisfying meal that can be enjoyed on its own or served with rice or naan.
Cuisine: Indian
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cans chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 can coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1. Heat the olive oil in a large skillet over medium heat.
- 2. Add the diced onion and sauté until translucent, about 5 minutes.
- 3. Stir in the minced garlic, curry powder, and ground cumin; cook for another 1-2 minutes until fragrant.
- 4. Add the chickpeas and coconut milk to the skillet, stirring to combine, and bring to a simmer.
- 5. Once simmering, add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and black pepper to taste.
Browse more: Vegetarian · Meal Prep · High Protein
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