Spinach and Chickpea Curry with Coconut Milk
Pantry staples come together in a spicy, coconut curry with tomatoes, chickpeas, and fresh spinach in this delicious vegan curry that's not only easy to make but on the table in under an hour.
Ingredients
- 1.5 tsp curry powder
- 2 tsp turmeric
- 1 tsp chili powder or adjust to taste
- 2 tsp ground black pepper
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 ½ tsp ground cumin
- 2 tbsp olive oil
- 1 medium-size onion finely chopped
- 3 cloves garlic minced
- 1 small jalapeno finely chopped or adjust for taste
- 3 medium tomatoes diced or use 1 14/15 oz. can diced tomatoes
- 1 large carrot diced (about 1 cup)
- 2 cups packed fresh spinach roughly chopped
- 2 cups cooked chickpeas drained and rinsed
- 1 4/500 mL can of coconut milk
- Salt to taste
- Juice from 1 lime
Instructions
- Mix the curry powder, turmeric, chili powder, black pepper, cinnamon, ginger, and cumin together and set aside until needed.
- In a large pot, over medium heat, cook the onions in olive oil until soft. Add carrots, garlic, jalapeno, and spice mix, cook until fragrant, about 2 minutes.
- Dump chopped tomatoes into the mix and allow to simmer down until tomatoes release their juices. If your tomatoes aren’t very juicy, add about ¼ cup water.
- Add the chickpeas and then pour in coconut milk, stir, and bring to a simmer for about 15 to 20 minutes or until sauce reaches your desired thickness.
- Stir in spinach and remove from the heat.
- Once spinach is wilted, serve the curry over rice or with crusty bread.
- Makes about 4 servings.
Notes
Recipe adapted from Jessica in the Kitchen's Coconut Chickpea Curry
