spinach and chickpea coconut curry
This Spinach and Chickpea Coconut Curry is a delicious and flavorful dish that is perfect for a weeknight meal. Made with a rich and creamy coconut milk base, this curry is packed with the savory flavors of ginger, garlic, and a blend of Indian spices. The combination of spinach and chickpeas provides a wealth of nutrients, including protein, making this dish not only delicious but also nutritious.
25
Mins
387
Kcal
54g
Carbs
17g
Protein
14g
Fat
This curry is easy to make and is ready in just 25 minutes, making it the perfect weeknight meal. Serve it over steamed rice or with some naan bread, and you'll have a comforting and satisfying meal that is perfect for any occasion.
- Add more vegetables: You could add more vegetables to the curry to increase its nutrient density and make it more filling. Some options might include peppers, carrots, peas, or sweet potatoes
- Use coconut cream instead of coconut milk: Using coconut cream will give your curry a richer and creamier texture than using coconut milk. You could try using half coconut cream and half coconut milk to balance the richness with a lighter consistency
Variations
How to make spinach and chickpea coconut curry
Ingredients
Servings
1
coconut oil
0.5 tbsp
medium onion chopped
1
cumin
0.5 tsp
turmeric
0.5 tsp
coriander powder
0.5 tsp
cloves of garlic finely chopped
2
ginger grated
7g
chickpeas
200g
spinach
100g
tomatoes chopped
75g
vegetable stock
100 ml
coconut milk
100 ml
kasuri methi optional
0.5 tsp
Ingredients
Servings
1
coconut oil
0.5 tbsp
medium onion chopped
1
cumin
0.5 tsp
turmeric
0.5 tsp
coriander powder
0.5 tsp
cloves of garlic finely chopped
2
ginger grated
7g
chickpeas
200g
spinach
100g
tomatoes chopped
75g
vegetable stock
100 ml
coconut milk
100 ml
kasuri methi optional
0.5 tsp
Instructions
1
Add the coconut oil to a pan and heat for a until it's melted then add the onion and cook for 5-10mins on a medium heat until its translucent
2
add the turmeric, coriander and cumin to the pan and cook for a couple of mins
3
add the garlic and ginger and cook for a minute or two until the raw smell has gone
4
add the tomatoes and cook for a few minutes until soft
5
add the chickpeas, spinach, vegetable stock and coconut milk to the pan and bring to the boil then reduce the heat and simmer for 5-10 mins or until chickpeas are soft
6
take the pan off the heat when the chickpeas are soft and cooked, and optionally add kasuri methi
7
serve with naan bread or lime pickle
