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.

Imprimer la recette

Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Main Course

Cuisine Indian

Portions servings

Calories 285 kcal

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

Serving: 100gCalories: 285kcalCarbohydrates: 30gProtéines: 9gFat: 16gSucre: 6g

Keyword aromatic, chickpeas, coconut milk, curry, dairy-free, easy vegan meals, exotic flavors, fiber rich, healthy dinner, heart healthy, high vitamin, immune booster, Indian cuisine, low cholesterol, low GI, plant-based, protein-rich, spicy, spinach, vegan

Tried this recipe?Let us know how it was!