This spicy chickpea and spinach curry is a comforting and hearty dish. The blend of spices and creamy coconut milk makes it a flavorful and satisfying vegetarian meal.
INGREDIENTS
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can diced tomatoes
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder (optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- In a large pan, heat olive oil over medium heat. Add onions and cook until translucent.
- Add garlic and ginger, and cook for 1 minute until fragrant.
- Stir in curry powder, cumin, coriander, and red chili powder (if using). Cook for 1 minute.
- Add diced tomatoes and coconut milk. Bring to a simmer.
- Add chickpeas and cook for 10 minutes, or until heated through and flavors are combined.
- Stir in fresh spinach and cook until wilted.
- Season with salt and black pepper to taste. Serve hot with rice or naan bread.
