Description
A flavorful chickpea and spinach curry that is easy to make and packed with nutrients.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add curry powder and cook for another minute.
- Add chickpeas and coconut milk, stirring to combine.
- Simmer for 10 minutes, allowing flavors to meld.
- Add chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with rice or bread.
Notes
- For a spicier curry, add chili flakes.
- Use fresh or frozen spinach.
- Can substitute chickpeas with lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea, spinach, curry, vegetarian, Indian