Coconut Chickpea Spinach Curry

Coconut Chickpea Spinach Curry

A vibrant and aromatic vegetarian curry featuring chickpeas and fresh spinach simmered in a creamy, spiced coconut milk base, served with fluffy basmati rice and a fresh side salad.

Dietary

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Ingredients

Instructions

  1. Rinse 1/2 cup basmati rice thoroughly. Cook basmati rice according to package directions. Typically, combine 1/2 cup rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Fluff with a fork.
  2. Heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat. Add 1/2 each yellow onion and 1 each small red bell pepper; cook until softened, about 5-7 minutes.
  3. Add 2 cloves minced garlic and 1 teaspoon minced fresh ginger. Cook for 1 minute until fragrant.
  4. Stir in 1 teaspoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper. Cook for 30 seconds until aromatic.
  5. Stir in 1 can rinsed chickpeas, 1 can full-fat coconut milk, and 1/2 cup vegetable broth. Bring the mixture to a gentle simmer. Cover and cook for 10-15 minutes, allowing flavors to meld.
  6. Add 5 ounces fresh spinach to the curry. Stir until the spinach has completely wilted, about 2-3 minutes.
  7. Season the curry with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to your preference.
  8. Prepare 1 each quick side salad mix with dressing according to package instructions.
  9. Serve the Coconut Chickpea Spinach Curry hot alongside the basmati rice and fresh side salad.

Notes

For a thicker curry, simmer uncovered for an extra 5-10 minutes. Feel free to add other quick-cooking vegetables like chopped zucchini.

Nutrition (per serving)