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Chickpea Spinach Curry Flavorful and Simple Recipe

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- 2 cans (15 oz each) chickpeas, drained and rinsed - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) coconut milk Chickpeas are the star of this dish. They add protein and fiber, making it filling. Spinach brings color and nutrients. Coconut milk adds creaminess and a subtle sweetness. - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1/2 teaspoon turmeric Curry powder gives the dish warmth. Ground cumin adds depth, while turmeric brings a vibrant hue. These spices are key to the flavor profile. - 1 tablespoon olive oil - 3 cloves garlic, minced - 1-inch piece of ginger, grated - Fresh cilantro for garnish - Steamed basmati rice for serving Olive oil helps sauté the base. Garlic and ginger add aroma and zest. Fresh cilantro brightens each bowl. Serving with basmati rice balances the dish perfectly. {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Once hot, add 1 finely chopped large onion. - Sauté the onion for about 5 minutes, until it turns soft and clear. - Next, add 3 minced cloves of garlic and 1-inch grated ginger. - Cook this mix for about 2 minutes. The smell should be fragrant. - Now sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric. - Stir the spices well and toast them for about 1 minute. This helps to release their flavors. - Carefully add 2 cans of drained chickpeas and 1 can of coconut milk. - Mix everything together until well blended, and let it come to a gentle simmer. - Once the curry simmers, lower the heat and let it cook for 8-10 minutes. - Stir occasionally to stop it from sticking. - After that, add 2 cups of chopped spinach. Cook for another 3-5 minutes, until the spinach wilts. - Taste the curry and season with Himalaya salt and cracked pepper to your liking. - Serve the hot curry over steamed basmati rice and garnish with fresh cilantro. Enjoy your meal! To ensure optimal flavor in your chickpea spinach curry, always start with fresh ingredients. Fresh garlic and ginger make a big difference. Sauté the onion until soft to build a rich base. Toast the spices for one minute to bring out their flavors. This step adds depth to your dish. To prevent sticking during cooking, stir the mixture often. Use a non-stick pot or skillet for easier cleanup. If your curry thickens too much, add a splash of water or coconut milk to keep it creamy and smooth. Pair your curry with steamed basmati rice. The fluffy rice absorbs the rich flavors well. You can also serve it with naan bread for a delightful twist. For garnishing, sprinkle fresh cilantro leaves on top. A slice of lime gives a bright touch. You can add a dollop of yogurt for creaminess if you like. Chickpeas are packed with protein and fiber. They help keep you full longer and support digestion. They are low in fat and rich in vitamins and minerals, making them a great choice. Spinach is a superfood! It is full of iron and vitamins A, C, and K. Eating spinach boosts your immune system and helps your body stay strong. Plus, its vibrant green color makes your dish look great! Pro Tips Use Fresh Spices: Fresh spices can significantly elevate the flavor of your curry. Consider buying whole spices and grinding them yourself for maximum aroma and potency. Adjust Consistency: If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid. For a creamier texture, add more coconut milk. Incorporate Other Vegetables: Feel free to add other vegetables like bell peppers or carrots for added nutrition and color. They can be sautéed along with the onions. Enhance with Acid: A squeeze of lime or lemon juice just before serving can brighten the flavors and balance the richness of the coconut milk. {{image_4}} To make this dish even more plant-friendly, you can substitute the coconut milk with cashew cream or almond milk. These options add a nutty flavor and keep the dish creamy. You can also add other plant-based ingredients like bell peppers, zucchini, or carrots. These add color and texture to the curry. If you need a gluten-free option, you can skip any thickening agents with gluten. Instead, use cornstarch or arrowroot powder mixed with water to thicken the curry. This will not change the flavor and keeps it safe for those with gluten sensitivity. To boost the taste of your curry, consider adding different vegetables. Peas, sweet potatoes, or cauliflower work well here. They soak up the flavors and add nutrition. For those who like heat, spice it up with fresh chilis or red pepper flakes. This gives the dish a nice kick and makes it even more exciting. To store your leftover chickpea spinach curry, let it cool first. Place it in an airtight container. This keeps moisture out and flavors in. The dish can stay fresh in the fridge for about 3 to 5 days. Always check for any off smells or changes in texture before eating. Freezing is a great way to save your curry for later. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. Your chickpea spinach curry can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Heat it gently on the stove until hot, stirring often. You can cook chickpea spinach curry in advance. It makes meal prep easy and quick. Prepare a big batch and store it in individual portions. This way, you can grab a serving for lunch or dinner throughout the week. It tastes even better after the flavors meld together in the fridge! Chickpea spinach curry can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and helps prevent spoilage. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can use dried chickpeas. Start by soaking them overnight in water. This softens them and cuts cooking time. After soaking, cook them in boiling water for about 1 to 1.5 hours until soft. Then, drain and rinse them before adding to the curry. If you need a substitute for coconut milk, try almond milk or soy milk. Both options work well for a dairy-free choice. You can also use cashew cream for a richer texture. Just remember to adjust the spices to match your desired flavor. In this blog post, we explored a simple and tasty Chickpea Spinach Curry. We discussed the key ingredients like chickpeas, spinach, and coconut milk. I shared easy steps for cooking, along with helpful tips to enhance your dish. We examined variations to suit vegan and gluten-free diets. Finally, we covered how to store leftovers and meal prep. This curry is not just good for your taste buds; it’s also packed with nutrients. Enjoy making this healthy meal!

WANT TO SAVE THIS RECIPE?

Ready to spice up your dinner routine? My Chickpea Spinach Curry is not only flavorful but also simple to make! Packed with protein and nutrients, this dish combines wholesome chickpeas and fresh spinach in a creamy sauce. With just a handful of spices, you can whip up a meal that tantalizes your taste buds. Let’s dive into the ingredients and steps to create this delicious recipe that will become a family favorite!

Why I Love This Recipe

  1. Healthy and Nutritious: This chickpea spinach curry is packed with protein, fiber, and essential vitamins, making it a wholesome meal choice.
  2. Quick to Prepare: With a total cooking time of just 30 minutes, this dish is perfect for busy weeknights when you need a delicious meal fast.
  3. Flavorful and Aromatic: The combination of spices and creamy coconut milk creates a rich, flavorful experience that tantalizes the taste buds.
  4. Versatile and Customizable: This recipe can easily be adapted with your favorite vegetables or spices, allowing for endless variations to suit your taste.

Ingredients

Main Ingredients

– 2 cans (15 oz each) chickpeas, drained and rinsed

– 2 cups fresh spinach, roughly chopped

– 1 can (14 oz) coconut milk

Chickpeas are the star of this dish. They add protein and fiber, making it filling. Spinach brings color and nutrients. Coconut milk adds creaminess and a subtle sweetness.

Spices and Seasonings

– 2 tablespoons curry powder

– 1 teaspoon ground cumin

– 1/2 teaspoon turmeric

Curry powder gives the dish warmth. Ground cumin adds depth, while turmeric brings a vibrant hue. These spices are key to the flavor profile.

Additional Items

– 1 tablespoon olive oil

– 3 cloves garlic, minced

– 1-inch piece of ginger, grated

– Fresh cilantro for garnish

– Steamed basmati rice for serving

Olive oil helps sauté the base. Garlic and ginger add aroma and zest. Fresh cilantro brightens each bowl. Serving with basmati rice balances the dish perfectly.

Step-by-Step Instructions

Cooking the Base

– Heat 1 tablespoon of olive oil in a large pot over medium heat.

– Once hot, add 1 finely chopped large onion.

– Sauté the onion for about 5 minutes, until it turns soft and clear.

– Next, add 3 minced cloves of garlic and 1-inch grated ginger.

– Cook this mix for about 2 minutes. The smell should be fragrant.

Incorporating Spices

– Now sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric.

– Stir the spices well and toast them for about 1 minute. This helps to release their flavors.

– Carefully add 2 cans of drained chickpeas and 1 can of coconut milk.

– Mix everything together until well blended, and let it come to a gentle simmer.

Final Steps

– Once the curry simmers, lower the heat and let it cook for 8-10 minutes.

– Stir occasionally to stop it from sticking.

– After that, add 2 cups of chopped spinach. Cook for another 3-5 minutes, until the spinach wilts.

– Taste the curry and season with Himalaya salt and cracked pepper to your liking.

– Serve the hot curry over steamed basmati rice and garnish with fresh cilantro. Enjoy your meal!

Tips & Tricks

Cooking Tips

To ensure optimal flavor in your chickpea spinach curry, always start with fresh ingredients. Fresh garlic and ginger make a big difference. Sauté the onion until soft to build a rich base. Toast the spices for one minute to bring out their flavors. This step adds depth to your dish.

To prevent sticking during cooking, stir the mixture often. Use a non-stick pot or skillet for easier cleanup. If your curry thickens too much, add a splash of water or coconut milk to keep it creamy and smooth.

Serving Suggestions

Pair your curry with steamed basmati rice. The fluffy rice absorbs the rich flavors well. You can also serve it with naan bread for a delightful twist.

For garnishing, sprinkle fresh cilantro leaves on top. A slice of lime gives a bright touch. You can add a dollop of yogurt for creaminess if you like.

Health Benefits

Chickpeas are packed with protein and fiber. They help keep you full longer and support digestion. They are low in fat and rich in vitamins and minerals, making them a great choice.

Spinach is a superfood! It is full of iron and vitamins A, C, and K. Eating spinach boosts your immune system and helps your body stay strong. Plus, its vibrant green color makes your dish look great!

Pro Tips

  1. Use Fresh Spices: Fresh spices can significantly elevate the flavor of your curry. Consider buying whole spices and grinding them yourself for maximum aroma and potency.
  2. Adjust Consistency: If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid. For a creamier texture, add more coconut milk.
  3. Incorporate Other Vegetables: Feel free to add other vegetables like bell peppers or carrots for added nutrition and color. They can be sautéed along with the onions.
  4. Enhance with Acid: A squeeze of lime or lemon juice just before serving can brighten the flavors and balance the richness of the coconut milk.

Variations

Vegan Options

To make this dish even more plant-friendly, you can substitute the coconut milk with cashew cream or almond milk. These options add a nutty flavor and keep the dish creamy. You can also add other plant-based ingredients like bell peppers, zucchini, or carrots. These add color and texture to the curry.

Gluten-Free Alternatives

If you need a gluten-free option, you can skip any thickening agents with gluten. Instead, use cornstarch or arrowroot powder mixed with water to thicken the curry. This will not change the flavor and keeps it safe for those with gluten sensitivity.

Flavor Enhancements

To boost the taste of your curry, consider adding different vegetables. Peas, sweet potatoes, or cauliflower work well here. They soak up the flavors and add nutrition. For those who like heat, spice it up with fresh chilis or red pepper flakes. This gives the dish a nice kick and makes it even more exciting.

Storage Info

Refrigeration Guidelines

To store your leftover chickpea spinach curry, let it cool first. Place it in an airtight container. This keeps moisture out and flavors in. The dish can stay fresh in the fridge for about 3 to 5 days. Always check for any off smells or changes in texture before eating.

Freezing Tips

Freezing is a great way to save your curry for later. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. Your chickpea spinach curry can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Heat it gently on the stove until hot, stirring often.

Meal Prep Suggestions

You can cook chickpea spinach curry in advance. It makes meal prep easy and quick. Prepare a big batch and store it in individual portions. This way, you can grab a serving for lunch or dinner throughout the week. It tastes even better after the flavors meld together in the fridge!

FAQs

How long does Chickpea Spinach Curry last in the fridge?

Chickpea spinach curry can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and helps prevent spoilage. When you want to eat it again, just reheat it on the stove or in the microwave.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Start by soaking them overnight in water. This softens them and cuts cooking time. After soaking, cook them in boiling water for about 1 to 1.5 hours until soft. Then, drain and rinse them before adding to the curry.

What can I substitute for coconut milk?

If you need a substitute for coconut milk, try almond milk or soy milk. Both options work well for a dairy-free choice. You can also use cashew cream for a richer texture. Just remember to adjust the spices to match your desired flavor.

In this blog post, we explored a simple and tasty Chickpea Spinach Curry. We discussed the key ingredients like chickpeas, spinach, and coconut milk. I shared easy steps for cooking, along with helpful tips to enhance your dish. We examined variations to suit vegan and gluten-free diets. Finally, we covered how to store leftovers and meal prep.

This curry is not just good for your taste buds; it’s also packed with nutrients. Enjoy making this healthy mea

- 2 cans (15 oz each) chickpeas, drained and rinsed - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) coconut milk Chickpeas are the star of this dish. They add protein and fiber, making it filling. Spinach brings color and nutrients. Coconut milk adds creaminess and a subtle sweetness. - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1/2 teaspoon turmeric Curry powder gives the dish warmth. Ground cumin adds depth, while turmeric brings a vibrant hue. These spices are key to the flavor profile. - 1 tablespoon olive oil - 3 cloves garlic, minced - 1-inch piece of ginger, grated - Fresh cilantro for garnish - Steamed basmati rice for serving Olive oil helps sauté the base. Garlic and ginger add aroma and zest. Fresh cilantro brightens each bowl. Serving with basmati rice balances the dish perfectly. {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Once hot, add 1 finely chopped large onion. - Sauté the onion for about 5 minutes, until it turns soft and clear. - Next, add 3 minced cloves of garlic and 1-inch grated ginger. - Cook this mix for about 2 minutes. The smell should be fragrant. - Now sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric. - Stir the spices well and toast them for about 1 minute. This helps to release their flavors. - Carefully add 2 cans of drained chickpeas and 1 can of coconut milk. - Mix everything together until well blended, and let it come to a gentle simmer. - Once the curry simmers, lower the heat and let it cook for 8-10 minutes. - Stir occasionally to stop it from sticking. - After that, add 2 cups of chopped spinach. Cook for another 3-5 minutes, until the spinach wilts. - Taste the curry and season with Himalaya salt and cracked pepper to your liking. - Serve the hot curry over steamed basmati rice and garnish with fresh cilantro. Enjoy your meal! To ensure optimal flavor in your chickpea spinach curry, always start with fresh ingredients. Fresh garlic and ginger make a big difference. Sauté the onion until soft to build a rich base. Toast the spices for one minute to bring out their flavors. This step adds depth to your dish. To prevent sticking during cooking, stir the mixture often. Use a non-stick pot or skillet for easier cleanup. If your curry thickens too much, add a splash of water or coconut milk to keep it creamy and smooth. Pair your curry with steamed basmati rice. The fluffy rice absorbs the rich flavors well. You can also serve it with naan bread for a delightful twist. For garnishing, sprinkle fresh cilantro leaves on top. A slice of lime gives a bright touch. You can add a dollop of yogurt for creaminess if you like. Chickpeas are packed with protein and fiber. They help keep you full longer and support digestion. They are low in fat and rich in vitamins and minerals, making them a great choice. Spinach is a superfood! It is full of iron and vitamins A, C, and K. Eating spinach boosts your immune system and helps your body stay strong. Plus, its vibrant green color makes your dish look great! Pro Tips Use Fresh Spices: Fresh spices can significantly elevate the flavor of your curry. Consider buying whole spices and grinding them yourself for maximum aroma and potency. Adjust Consistency: If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid. For a creamier texture, add more coconut milk. Incorporate Other Vegetables: Feel free to add other vegetables like bell peppers or carrots for added nutrition and color. They can be sautéed along with the onions. Enhance with Acid: A squeeze of lime or lemon juice just before serving can brighten the flavors and balance the richness of the coconut milk. {{image_4}} To make this dish even more plant-friendly, you can substitute the coconut milk with cashew cream or almond milk. These options add a nutty flavor and keep the dish creamy. You can also add other plant-based ingredients like bell peppers, zucchini, or carrots. These add color and texture to the curry. If you need a gluten-free option, you can skip any thickening agents with gluten. Instead, use cornstarch or arrowroot powder mixed with water to thicken the curry. This will not change the flavor and keeps it safe for those with gluten sensitivity. To boost the taste of your curry, consider adding different vegetables. Peas, sweet potatoes, or cauliflower work well here. They soak up the flavors and add nutrition. For those who like heat, spice it up with fresh chilis or red pepper flakes. This gives the dish a nice kick and makes it even more exciting. To store your leftover chickpea spinach curry, let it cool first. Place it in an airtight container. This keeps moisture out and flavors in. The dish can stay fresh in the fridge for about 3 to 5 days. Always check for any off smells or changes in texture before eating. Freezing is a great way to save your curry for later. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. Your chickpea spinach curry can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Heat it gently on the stove until hot, stirring often. You can cook chickpea spinach curry in advance. It makes meal prep easy and quick. Prepare a big batch and store it in individual portions. This way, you can grab a serving for lunch or dinner throughout the week. It tastes even better after the flavors meld together in the fridge! Chickpea spinach curry can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and helps prevent spoilage. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can use dried chickpeas. Start by soaking them overnight in water. This softens them and cuts cooking time. After soaking, cook them in boiling water for about 1 to 1.5 hours until soft. Then, drain and rinse them before adding to the curry. If you need a substitute for coconut milk, try almond milk or soy milk. Both options work well for a dairy-free choice. You can also use cashew cream for a richer texture. Just remember to adjust the spices to match your desired flavor. In this blog post, we explored a simple and tasty Chickpea Spinach Curry. We discussed the key ingredients like chickpeas, spinach, and coconut milk. I shared easy steps for cooking, along with helpful tips to enhance your dish. We examined variations to suit vegan and gluten-free diets. Finally, we covered how to store leftovers and meal prep. This curry is not just good for your taste buds; it’s also packed with nutrients. Enjoy making this healthy meal!

Chickpea Spinach Curry Delight

A flavorful and aromatic chickpea and spinach curry cooked in creamy coconut milk with spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, thoroughly drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely grated
  • 2 cups fresh spinach, roughly chopped
  • 1 can coconut milk
  • 2 tablespoons aromatic curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon vibrant turmeric
  • 1 tablespoon extra virgin olive oil
  • to taste Himalaya salt and freshly cracked pepper
  • for garnish fresh cilantro leaves
  • for serving steamed basmati rice

Instructions
 

  • In a large pot or deep skillet, heat the extra virgin olive oil over medium heat. Once hot, add in the finely chopped onion and sauté for about 5 minutes, stirring frequently, until the onions become translucent and soft.
  • Next, incorporate the minced garlic and the grated ginger into the pot. Continue cooking for an additional 2 minutes, stirring constantly, until the mixture becomes fragrant and aromatic.
  • Sprinkle in the aromatic curry powder, ground cumin, ground coriander, and turmeric. Stir well to ensure the spices are evenly distributed and gently toast them for about 1 minute, releasing their essential oils.
  • Carefully pour in the drained chickpeas and the creamy coconut milk, stirring everything together until well combined. Allow the mixture to come to a gentle simmer.
  • Once simmering, reduce the heat and let it cook undisturbed for 8-10 minutes. This allows the flavors to meld beautifully; stir occasionally to prevent sticking.
  • Add the chopped spinach to the pot, and continue to cook for an additional 3-5 minutes, or until the spinach wilts down and becomes tender. The vibrant green color should brighten the dish.
  • Taste the curry and season with Himalaya salt and freshly cracked pepper according to your preference, adjusting the spices if needed for a balanced flavor.
  • To serve, ladle the hot chickpea spinach curry over a generous helping of steamed basmati rice, and finish with a sprinkle of fresh cilantro leaves for an aromatic presentation.

Notes

Serve in deep bowls, with the vibrant curry contrasting against the white basmati rice. Garnish with a slice of lime or lemon for an extra zesty touch.
Keyword chickpea, coconut milk, curry, spinach, vegetarian

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