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Chickpea and Spinach Curry - A Hearty Vegan Delight in 30 Minutes

This Chickpea and Spinach Curry is a quick, nutritious, and flavorful vegan dish that comes together in just 30 minutes. Packed with protein and fiber, it's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon coconut oil or any vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 teaspoons curry powder or to taste
  • 1 can canned chickpeas rinsed and drained (about 15 oz)
  • 1 can coconut milk full-fat for creaminess (about 13.5 oz)
  • 4 cups fresh spinach washed and roughly chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1 tablespoon lime juice freshly squeezed
For Serving
  • 2 cups cooked rice white or brown
  • 1/4 cup fresh cilantro chopped for garnish

Method
 

Preparation
  1. In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the curry powder and stir well to combine, cooking for another minute.
  4. Pour in the canned chickpeas and coconut milk. Stir to combine all the ingredients.
  5. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
  6. Add the chopped spinach, stirring until wilted, which should take about 2-3 minutes.
  7. Season with salt, black pepper, and lime juice. Stir well to incorporate.
  8. Serve the curry over cooked rice and garnish with fresh cilantro.

Notes

This curry can be easily customized with your favorite vegetables. Try adding bell peppers or peas for added nutrition and color. For an extra kick, consider adding red pepper flakes.