Description

Steph’s Chickpea Curry with Spinach and Rice is a flavorful and satisfying vegan curry that combines tender chickpeas, creamy coconut milk, and fresh spinach, served over fragrant basmati rice. This Indian-inspired dish is easy to prepare and perfect for a wholesome weeknight meal.

Ingredients

Main Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Spices:

1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)

Additional Ingredients:

1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans chickpeas, drained and rinsed
1 (13.5-ounce) can full-fat coconut milk
4 cups fresh spinach
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 cups cooked basmati rice
Chopped fresh cilantro for garnish (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a skillet. Sauté onions until softened. Add garlic and ginger, cook briefly.
Add Spices: Stir in curry powder, cumin, turmeric, and cayenne.
Simmer: Pour in diced tomatoes, chickpeas, and coconut milk. Simmer for 10 minutes.
Add Spinach: Stir in spinach until wilted.
Season and Serve: Season with salt and pepper. Serve over rice, garnish with cilantro.

Notes

For extra heat, increase cayenne or add a chopped chili pepper with the garlic.
You can substitute kale or Swiss chard for spinach.
Use light coconut milk for a lower-fat option.