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-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 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 chopped onions 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 curry powder, turmeric, cumin, and coriander. Cook for 1 minute to toast the spices, releasing their flavors.
Add diced tomatoes and coconut milk to the pan. Stir well to combine and bring to a gentle simmer.
Add drained chickpeas and let the curry simmer for 10-12 minutes, allowing the flavors to meld together.
Stir in fresh spinach and cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste.
Garnish with fresh cilantro and serve hot over cooked rice or with warm naan bread.
Chef's Tips
- Spice Level: Adjust the amount of curry powder or add a pinch of cayenne pepper for extra heat.
- 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. Reheat gently on the stove.
- Fresh Herbs: Add a squeeze of lime juice or a handful of fresh mint for a refreshing twist.
