-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
345
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:none
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Hearty Chickpea Spinach Curry encapsulates the rich and vibrant flavors of Indian cuisine, bringing a delectable vegan option to your dinner table. Crafted with an array of spices, tender chickpeas, and nutrient-rich spinach, this dish is not just a treat to the taste buds but also to the body. The creamy coconut base intertwined with the aromatic spices renders a perfect balance of flavors, making it a go-to comfort food while adhering to vegan dietary preferences. This curry is ideally served over a bed of steaming basmati rice or with warm naan bread for an immersive culinary experience. Whether you are a vegan or just looking to incorporate more plant-based meals into your diet, this chickpea spinach curry promises satisfaction in every bite.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 can chickpeas, drained and rinsed
- 1 large tomato, diced
- 1 can coconut milk
- 4 cups fresh spinach
- Salt to taste
- Cooked basmati rice, to serve
Steps:
- 1. Heat the olive oil in a large saucepan over medium heat.
- 2. Add the onion, garlic, and ginger to the pan and sauté until the onions are translucent.
- 3. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for about 1 minute until fragrant.
- 4. Add the chickpeas and tomato to the pan, stirring well to combine.
- 5. Pour in the coconut milk and bring the mixture to a simmer. Simmer for 10 minutes.
- 7. Season with salt to taste and serve over cooked basmati rice.
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