Description
This flavorful Chickpea Curry is a hearty and comforting vegetarian dish featuring tender chickpeas simmered in a fragrant coconut milk and curry spice sauce, enhanced with fresh ginger, garlic, and spinach. Perfect for a quick weeknight meal, it pairs wonderfully with rice or naan bread.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1-inch piece ginger, grated
- 2 cloves garlic, minced
- 1 green chili, finely diced
- 2 teaspoons kosher salt
- 2 tablespoons curry powder
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup vegetable stock
- 1 can (15 ounces) coconut milk
- 3 cups packed baby spinach
- 2 tablespoons freshly squeezed lime juice
- Optional: Soft herbs like cilantro or parsley for garnish
Instructions
- Heat the oil and cook the onion: Heat the olive oil in a large pot over medium-high heat. Once hot, add the diced onion and cook for about 4 minutes, stirring occasionally, until the onion turns translucent.
- Add aromatics and spices: Stir in the grated ginger, minced garlic, and diced green chili for 30 seconds to release their flavors. Then add kosher salt and curry powder, stirring for another 30 seconds to combine evenly with the aromatics.
- Cook the chickpeas with spices: Add the drained and rinsed chickpeas to the pot, coating them in the spice mixture. Cook for 2 minutes while stirring occasionally to absorb the flavors.
- Deglaze with vegetable stock: Pour in the vegetable stock and use a spoon to scrape and lift any browned bits stuck to the bottom of the pot. This adds flavor to the curry base.
- Add coconut milk and simmer: Stir in the coconut milk, bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for 20–25 minutes until chickpeas are tender and the sauce has thickened and reduced slightly.
- Wilt the spinach: Turn off the heat and stir in the baby spinach. Mix until the spinach wilts and is fully incorporated into the curry.
- Finish with lime juice and garnish: Add freshly squeezed lime juice and stir. Garnish with fresh herbs like cilantro or parsley if desired. Serve hot with rice or naan bread.
Notes
- For extra heat, add more green chili or a pinch of cayenne pepper.
- You can substitute coconut milk with coconut cream for a richer texture.
- This curry can be made ahead and tastes great the next day as flavors meld.
- For a gluten-free meal, serve with rice or gluten-free naan.
- To make it vegan and vegetarian, ensure the vegetable stock is free from animal products.
