Vegan Chickpea and Spinach Curry
A vibrant and hearty chickpea and spinach curry with a burst of spices, perfect for a flavorful and nourishing meal.
15 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 4 cups spinach
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tomato
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- salt — to taste
- black pepper — to taste
- 1/4 cup cilantro
- 1 tablespoon lemon juice
- 1 cup water
Instructions
- 1
Rinse and drain the chickpeas. Set aside.
- 2
Wash the spinach thoroughly and set aside.
- 3
Dice the onion, mince the garlic and ginger, and chop the tomatoes.
- 4
In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 5
Add the diced onion and sauté until translucent, about 5 minutes.
- 6
Stir in the minced garlic and ginger, and cook for another minute.
- 7
Add chopped tomatoes, curry powder, turmeric, coriander powder, salt, and black pepper. Cook until tomatoes soften, about 5 minutes.
- 8
Pour in the coconut milk and water, stirring to combine.
- 9
Add the chickpeas and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
- 10
Stir in the spinach and cook until wilted, about 2 minutes.
- 11
Remove from heat and stir in lemon juice. Adjust seasoning if needed.
- 12
Garnish with chopped cilantro and serve hot.
Cook it this week.
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