Description
A comforting, creamy curry made with chickpeas, fresh spinach, and coconut milk. Perfect for a satisfying meal!
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 4 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and garlic, cooking for about 5 minutes until the onion becomes translucent.
- Stir in the curry powder and toast for about 1 minute.
- Add the drained chickpeas and coconut milk, stirring well to combine.
- Bring to a gentle simmer and let cook for about 10 minutes.
- Gently fold in the fresh spinach and cook until wilted, about 2-3 minutes.
- Taste and season with salt and pepper.
- Ladle into bowls and serve hot.
Notes
Perfect with rice or naan. Customize by adding other vegetables or adjusting spices.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg