Description
A simple and tasty chickpea and spinach curry that’s perfect for beginners.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 3 cups fresh spinach, washed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and sauté until soft.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add curry powder and cook for another minute.
- Pour in the coconut milk and bring to a simmer.
- Add chickpeas and stir well.
- Add spinach and cook until wilted.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Use canned chickpeas for convenience.
- Adjust the spice level by adding more or less curry powder.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea and spinach curry, vegetarian curry, easy curry recipe