Chickpea Curry with Coconut Milk and Spinach
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.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves, garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 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
Instructions
- 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!