This rich and creamy Spinach Chickpea Curry with Coconut Milk is a delicious, comforting, and healthy meal that packs a burst of flavors while being easy to prepare. The combination of tender chickpeas, fresh spinach, and the luxurious creaminess of coconut milk makes this curry a crowd-pleaser for both vegans and non-vegans alike. It’s the perfect meal for weeknight dinners, as it is quick, nutritious, and utterly satisfying.
This curry is filled with earthy spices, rich coconut milk, hearty chickpeas, and nutrient-packed spinach, making it not only delicious but also loaded with health benefits. Chickpeas are a great source of protein and fiber, while spinach adds a vibrant green color and boosts the dish’s nutrient density with vitamins and minerals. The coconut milk brings everything together with a velvety texture that feels indulgent, yet wholesome.
Ingredients:
– 2 tablespoons vegetable oil (or coconut oil)
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, minced or grated
– 1-2 green chilies, chopped (optional, for heat)
– 2 teaspoons ground cumin
– 1 ½ teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala (or curry powder)
– 1 (15-ounce) can of chickpeas, drained and rinsed
– 1 (14-ounce) can coconut milk (full-fat for extra creaminess)
– 1 (14.5-ounce) can of diced tomatoes (or 2 fresh tomatoes, chopped)
– 4 cups fresh spinach (or use frozen spinach, thawed and drained)
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
– Fresh cilantro leaves for garnish
– Cooked rice or naan bread, for serving
Preparation:
Step 1:
Heat the oil in a large pan over medium heat. Once the oil is hot, add the chopped onions. Sauté the onions for 5-7 minutes until they become soft and golden brown. Stir frequently to prevent burning.
Step 2:
Add the minced garlic, ginger, and chopped green chilies (if using) to the pan. Cook for 1-2 minutes until the garlic and ginger release their fragrance. Stir continuously to avoid burning the garlic.
Step 3:
Sprinkle the cumin, coriander, turmeric, and garam masala into the pan. Stir the spices into the onion mixture, toasting them for about 30 seconds to release their aroma. This step helps the spices to fully bloom and become fragrant.
Step 4:
Add the chickpeas to the pan, stirring to coat them with the spices and onion mixture. Cook for about 2 minutes, allowing the chickpeas to absorb some of the flavors from the spices.
Step 5:
Pour in the coconut milk and diced tomatoes. Stir everything together, making sure the chickpeas are fully submerged in the liquid. Bring the mixture to a gentle simmer, and allow it to cook for 10-15 minutes. This gives the flavors time to meld together and the sauce to thicken slightly.
Step 6:
Stir in the fresh spinach leaves a handful at a time, allowing each batch to wilt before adding the next. If you are using frozen spinach, make sure it is thawed and excess water has been squeezed out before adding it to the curry.
Step 7:
Simmer the curry for an additional 5 minutes, allowing the spinach to fully incorporate and soften. Season the curry with salt and pepper to taste. For an extra pop of brightness, squeeze in a tablespoon of lemon juice just before serving.
Step 8:
Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
Variations:
1. Protein Boost: To increase the protein content, you can add tofu, paneer, or even diced chicken to the curry. Cook the additional protein before adding it to the sauce.
2. Veggie Additions: You can add other vegetables such as diced potatoes, carrots, or sweet potatoes to the curry. Just ensure they are cooked through before adding the spinach.
3. Spice Level: Adjust the spice level by adding more or fewer chilies, or by incorporating a teaspoon of chili powder or cayenne pepper.
4. Lentils Instead of Chickpeas: Swap out chickpeas for red or brown lentils for a different texture. Cook the lentils separately before adding them to the curry.
5. Creamier Option: For a richer texture, add ¼ cup of cashew cream or a splash of plant-based cream towards the end of cooking.
Cooking Notes:
– If you want a thicker curry, allow the coconut milk and tomatoes to simmer for a bit longer. The longer it cooks, the more it will reduce, leading to a thicker sauce.
– If the curry is too thick, you can add a splash of water or vegetable broth to thin it out to your desired consistency.
– Fresh spinach can shrink significantly when cooked. If you prefer more greens, feel free to double the amount of spinach.
– Be cautious with adding salt, as canned tomatoes and chickpeas can sometimes contain added salt. Taste as you go and adjust accordingly.
Serving Suggestions:
This spinach chickpea curry is versatile and can be paired with various side dishes. Here are some serving ideas:
– With Rice: Serve the curry over a bed of steaming basmati rice, jasmine rice, or any long-grain rice. The fluffy rice soaks up the rich sauce, making each bite incredibly satisfying.
– With Naan Bread: Use soft, warm naan bread or roti to scoop up the curry. This adds a chewy, flavorful contrast to the creamy sauce.
– With Quinoa: For a healthier, gluten-free alternative, serve the curry over quinoa. Quinoa’s nutty flavor pairs beautifully with the creamy coconut sauce.
– Over Cauliflower Rice: For a low-carb option, serve this curry over cauliflower rice to keep it light yet filling.
Tips:
– Chickpea Texture: If you prefer a smoother texture, mash some of the chickpeas with the back of a spoon while cooking. This will also help to thicken the sauce.
– Meal Prep: This curry stores beautifully in the refrigerator for up to 4 days, making it ideal for meal prep. The flavors tend to deepen and become even more delicious after sitting.
– Freezing: You can freeze this curry for up to 3 months. Make sure it is fully cooled before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight and reheat gently on the stove before serving.
– Spinach Substitute: If you don’t have fresh spinach, kale or Swiss chard works well as a substitute. Just be sure to chop them finely and cook them until tender.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Nutritional Information (per serving):
– Calories: 320
– Protein: 10g
– Fat: 22g
– Saturated Fat: 15g
– Carbohydrates: 28g
– Fiber: 8g
– Sodium: 500mg
FAQs:
1. Can I make this curry ahead of time?
Yes! This curry actually tastes better the next day as the flavors have more time to develop. You can make it ahead and store it in the fridge for up to 4 days or freeze it for longer storage.
2. Is this curry gluten-free?
Yes, this curry is naturally gluten-free, as long as you serve it with a gluten-free side like rice or quinoa.
3. Can I use light coconut milk?
You can, but the curry won’t be as rich and creamy. If you prefer a lighter version, light coconut milk will still work, but you might need to simmer the sauce longer to thicken it.
4. Can I add other vegetables to this curry?
Absolutely! This curry is versatile and can accommodate a variety of vegetables like bell peppers, zucchini, or even cauliflower. Just adjust the cooking time depending on the vegetables you use.
5. Can I use dried chickpeas?
Yes, if you want to use dried chickpeas, soak them overnight and cook them separately before adding them to the curry. This will add some time to the preparation but will give you more control over the texture of the chickpeas.
Conclusion:
This Rich and Creamy Spinach Chickpea Curry with Coconut Milk is the ultimate comfort food that combines bold flavors, creamy textures, and wholesome ingredients. It’s the perfect balance of healthy and indulgent, and its versatility makes it a great addition to any meal rotation. Whether you’re preparing it for a family dinner or meal-prepping for the week, this curry will satisfy your cravings and leave you feeling nourished. Don’t forget to serve it with rice or warm bread for the best experience!
Print
Rich and Creamy Spinach Chickpea Curry with Coconut Milk
- Total Time: 35 minutes
Ingredients
Ingredients:
– 2 tablespoons vegetable oil (or coconut oil)
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, minced or grated
– 1-2 green chilies, chopped (optional, for heat)
– 2 teaspoons ground cumin
– 1 ½ teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala (or curry powder)
– 1 (15-ounce) can of chickpeas, drained and rinsed
– 1 (14-ounce) can coconut milk (full-fat for extra creaminess)
– 1 (14.5-ounce) can of diced tomatoes (or 2 fresh tomatoes, chopped)
– 4 cups fresh spinach (or use frozen spinach, thawed and drained)
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
– Fresh cilantro leaves for garnish
– Cooked rice or naan bread, for serving
Instructions
Preparation:
Step 1:
Heat the oil in a large pan over medium heat. Once the oil is hot, add the chopped onions. Sauté the onions for 5-7 minutes until they become soft and golden brown. Stir frequently to prevent burning.
Step 2:
Add the minced garlic, ginger, and chopped green chilies (if using) to the pan. Cook for 1-2 minutes until the garlic and ginger release their fragrance. Stir continuously to avoid burning the garlic.
Step 3:
Sprinkle the cumin, coriander, turmeric, and garam masala into the pan. Stir the spices into the onion mixture, toasting them for about 30 seconds to release their aroma. This step helps the spices to fully bloom and become fragrant.
Step 4:
Add the chickpeas to the pan, stirring to coat them with the spices and onion mixture. Cook for about 2 minutes, allowing the chickpeas to absorb some of the flavors from the spices.
Step 5:
Pour in the coconut milk and diced tomatoes. Stir everything together, making sure the chickpeas are fully submerged in the liquid. Bring the mixture to a gentle simmer, and allow it to cook for 10-15 minutes. This gives the flavors time to meld together and the sauce to thicken slightly.
Step 6:
Stir in the fresh spinach leaves a handful at a time, allowing each batch to wilt before adding the next. If you are using frozen spinach, make sure it is thawed and excess water has been squeezed out before adding it to the curry.
Step 7:
Simmer the curry for an additional 5 minutes, allowing the spinach to fully incorporate and soften. Season the curry with salt and pepper to taste. For an extra pop of brightness, squeeze in a tablespoon of lemon juice just before serving.
Step 8:
Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
Notes
– If you want a thicker curry, allow the coconut milk and tomatoes to simmer for a bit longer. The longer it cooks, the more it will reduce, leading to a thicker sauce.
– If the curry is too thick, you can add a splash of water or vegetable broth to thin it out to your desired consistency.
– Fresh spinach can shrink significantly when cooked. If you prefer more greens, feel free to double the amount of spinach.
– Be cautious with adding salt, as canned tomatoes and chickpeas can sometimes contain added salt. Taste as you go and adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Sodium: 500mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g