This recipe for creamy chickpea and spinach curry is a delicious blend of spices, vegetables, and protein-rich chickpeas. It's a wholesome dish that offers a balance of flavors and textures, making it both filling and nutritious.
Chickpeas, also known as garbanzo beans, are the star ingredient in this recipe. They are a fantastic source of plant-based protein, making them an excellent option for vegetarians and vegans. Additionally, chickpeas contain a good amount of dietary fibre, aiding in digestion and promoting a feeling of fullness, which can be beneficial for weight management.
In the curry recipe, the combination of chickpeas and spinach offers a wealth of nutrients. Spinach is low in calories but high in vitamins A, C, and K, as well as folate, iron, and antioxidants. It adds vibrant color and a dose of leafy green goodness to the dish.
The use of coconut milk imparts a creamy texture to the curry but also introduces healthy fats.
This dish, aside from being delicious, packs a nutritional punch with its blend of plant-based proteins, fibre, vitamins, and minerals. It's a great option for those looking to incorporate more plant-based meals into their diet or simply wanting a flavorful, nutrient-dense dish.
Ingredients:
2 cans (15 oz) chickpeas, drained and rinsed
2 tablespoons oil (coconut, olive, or vegetable oil)
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika or chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon salt (adjust to taste)
1 can (14 oz) coconut milk
2 cups fresh spinach leaves, washed and roughly chopped
Fresh cilantro leaves, chopped (for garnish)
Cooked rice or naan bread (for serving)
Instructions:
Heat the oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Toss in the chopped tomatoes and cook until they soften and break down, creating a thick sauce.
Stir in the ground cumin, ground coriander, turmeric, paprika or chili powder, garam masala, and salt. Cook the spices with the tomato mixture for about 2 minutes to enhance their flavors.
Pour in the coconut milk, stirring well to combine all the ingredients. Let the mixture simmer for 5-7 minutes on low heat.
Add the drained chickpeas to the curry and cook for an additional 10-12 minutes, allowing the flavors to meld together and the chickpeas to absorb the sauce.
Finally, add the chopped spinach leaves to the curry. Let them wilt and cook for about 3-4 minutes.
Taste and adjust seasoning if needed. If the curry is too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
Serve the creamy chickpea and spinach curry hot with brown rice, cauliflower rice, or your favourite rice.
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