Chickpea and Spinach Curry - Vegan
This Chickpea and Spinach Curry is a beautiful symphony of traditional Indian spices and rich textures. Each spoonful offers a creamy blend of hearty chickpeas and tender spinach, simmered perfectly in coconut milk that carries a hint of heat and a lot of depth.
Ingrédients
- 1 tablespoon olive oil
- 1 large large onion, finely chopped
- 3 cloves cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 4 cups spinach leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cook for another 2 minutes.
- Stir in the garam masala, turmeric, cumin, and chili powder, cooking for 1 minute until fragrant.
- Add the chickpeas, tomatoes, and coconut milk. Bring to a simmer and let cook for 15 minutes, stirring occasionally.
- Stir in the spinach and cook until wilted, about 3 minutes.
- Season with salt, black pepper, and lemon juice. Serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 285kcal | Carbohydrates: 30g | Protéines: 9g | Fat: 16g | Sucre: 6g
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