This vegan Chickpea Curry with Coconut Milk and Spinach is a flavorful and healthy weeknight meal. Loaded with protein-packed chickpeas, creamy coconut milk, and nutrient-rich spinach, this curry is easy to make and perfect for cozy nights in.
History of Chickpea Curry
Chickpea curry, also known as chana masala, is a popular dish in Indian cuisine. It originated in northern India and Pakistan, but has become popular around the world due to its rich and flavorful taste.
The origins of chickpea curry can be traced back to the ancient Indian subcontinent, where chickpeas were a common ingredient in many dishes. Over time, various spices and seasonings were added to create the distinct flavor profile of chickpea curry.
Today, chickpea curry is enjoyed not only in India and Pakistan, but also in many other countries as well. It has become a popular vegetarian and vegan dish, as chickpeas are a good source of protein and other essential nutrients.
How to Make Chickpea Curry with Coconut Milk and Spinach
Chickpea curry with coconut milk and spinach is a delicious and nutritious vegan dish that’s easy to make and perfect for a quick weeknight dinner. The curry is packed with protein and fiber from the chickpeas, and the spinach adds a healthy dose of vitamins and minerals. The coconut milk gives the dish a creamy and rich texture, while the spices provide a warm and comforting flavor.
To make chickpea curry with coconut milk and spinach, you’ll need chickpeas, coconut milk, spinach, onion, garlic, ginger, turmeric, cumin, coriander, and salt. Start by sautéing the onion, garlic, and ginger in a pan until softened. Add the spices and cook for a minute or two until fragrant. Then add the chickpeas, coconut milk, and spinach, and let simmer for about 10-15 minutes until the spinach is wilted and the curry is heated through. Serve over rice or with naan bread.
This recipe can be customized to your liking by adjusting the amount of spices or adding other vegetables such as bell peppers or cauliflower. It’s also a great meal prep option that can be stored in the fridge or freezer for later use.
You can also add other vegetables or proteins to the curry, such as potatoes, carrots, bell peppers, tofu, or tempeh.
Chickpea curry with coconut milk and spinach can be served with a variety of options such as steamed rice, naan bread, or roti. You can also serve it with quinoa or couscous for a healthy twist. If you want to add some freshness to your meal, you can serve it with a side salad or some sliced cucumbers and tomatoes. A dollop of vegan yogurt can also be a great addition to balance out the heat from the curry.
Chickpea curry is a versatile dish that can be served in many ways. Here are some serving options:
- Rice: Serve chickpea curry over rice, such as basmati rice, for a classic pairing.
- Naan: Warm naan bread is a great way to scoop up the curry sauce.
- Roti: Another bread option is roti, a flatbread that is similar to naan.
- Quinoa: For a healthier option, serve the curry over quinoa.
- Salad: Serve chickpea curry on a bed of fresh greens for a lighter option.
- Pita: Stuff chickpea curry inside a pita pocket with some greens for a delicious wrap.
- Couscous: Serve chickpea curry over couscous, which has a similar texture to quinoa.
- Sweet potato: Top a baked sweet potato with the chickpea curry for a filling and nutritious meal.
- Pasta: Serve chickpea curry over your favorite pasta for a fusion dish.
- Tacos: Stuff chickpea curry inside a taco shell and top with your favorite taco toppings for a fun and flavorful meal.
Chickpea curry with coconut milk and spinach can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 3-4 months. It’s important to allow the curry to cool completely before storing it in the refrigerator or freezer to prevent condensation, which can lead to bacterial growth. When reheating, add a splash of water or coconut milk to prevent the curry from drying out.
Chickpea Curry with Coconut Milk and Spinach
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves, garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 3 cups fresh spinach
- salt and pepper to taste
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the cumin, coriander, turmeric, paprika, and cayenne pepper and cook for 1-2 minutes until fragrant.
- Add the chickpeas, diced tomatoes, and coconut milk and stir to combine.
- Bring to a simmer and cook for 10-15 minutes until the sauce has thickened slightly.
- Add the spinach and cook until wilted, about 3-5 minutes.
- Season with salt and pepper to taste. Serve hot with rice or naan bread. Enjoy!