Chickpea & Spinach Curry Bowl
A hearty and flavorful curry with chickpeas, spinach, and aromatic spices.
10 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Nutrition Facts
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Instructions
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute to toast the spices.
Add the diced tomatoes and coconut milk to the pan. Stir well and bring to a gentle simmer.
Add the drained chickpeas and let the curry simmer for 10 minutes, stirring occasionally.
Fold in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Garnish with fresh cilantro and serve hot over rice or with naan bread.
Chef's Tips
- Spice Level: Adjust the amount of curry powder or add a pinch of chili flakes for extra heat.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Protein Boost: Add tofu or paneer for extra protein.
- Fresh Spinach: If using frozen spinach, thaw and drain excess water before adding.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
