Chickpea & Spinach Curry Bowl
A flavorful and nutritious 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-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional)
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Nutrition Facts
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Instructions
Heat oil in a large pan over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
Stir in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for 1 minute to toast the spices.
Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes break down.
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes to thicken slightly.
Add the chickpeas and spinach. Stir well and cook for another 3-4 minutes until the spinach wilts.
Season with salt to taste. Garnish with fresh cilantro and serve hot with rice or naan.
Chef's Tips
- Spice Level: Adjust the chili powder to your preferred spice level.
- Extra Creaminess: For a richer curry, use full-fat coconut milk.
- Protein Boost: Add tofu or paneer for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Quick Meal: Use canned chickpeas for a faster cooking time.
