Enjoy a rich, flavorful Chickpea Spinach Curry, packed with plant-based protein, fiber-rich chickpeas, and nutrient-dense spinach in a creamy, aromatic coconut curry sauce. Our easy vegan dinner is gluten-free, healthy, and perfect for meal prep. Serve it with fluffy basmati rice or warm naan for a comforting, satisfying meal!
Ingredients
SERVES 4
1 red onion, diced
4 garlic cloves, minced
2 tbsp curry powder
1 tsp cumin
1/2 tsp cayenne
1/2 tsp salt and pepper
14 oz can chickpeas, drained
1 roma tomato, chopped
1 tbsp tomato paste
14 oz can coconut milk
6 cups spinach, roughly chopped
Sriracha or chili garlic sauce, to taste
Squeeze of lime
1/4 c fresh cilantro, chopped
1 c basmati rice, cooked accordingly
1 bunch kale, chopped and massaged with oil and lemon
Method.
1. Heat a small amount of oil or water in a large skillet. Add in onion and sauté for 3-4 min until translucent. Add in garlic and ginger and sauté until fragrant.
2. Add in a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.
3. Add in tomato paste, chickpeas and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.
4. Taste and season with salt, pepper, chili sauce, or lime juice if desired.
5. Serve hot on top of rice and kale with a garnish of fresh cilantro.
