This spicy chickpea and spinach curry is a flavorful and hearty dish with a rich coconut milk base and a kick of spice. It’s perfect for a satisfying vegetarian meal.
INGREDIENTS
- 1 can chickpeas (400g), drained and rinsed
- 2 cups fresh spinach
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can diced tomatoes (400g)
- 1 can coconut milk (400ml)
- 2 tbsp curry powder
- 1/2 tsp red chili powder
- 2 tbsp olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger, and cook until onion is translucent.
- Add curry powder and red chili powder, and cook for another minute.
- Stir in diced tomatoes and cook for 5 minutes.
- Add chickpeas and coconut milk, and bring to a simmer.
- Stir in fresh spinach and cook until wilted.
- Season with salt and black pepper to taste.
- Serve with rice or naan bread.
