This easy Chickpea and Spinach Curry with coconut milk is so simple and nourishing. When life gets too busy, it takes less than 30 minutes to make. And you may have lots of the ingredients you need in the kitchen already. It's vegan and gluten free too so no one is left out!
1Red Onion - finely chopped, plus extra for garnish (optional)
2clovesGarlic - finely grated
1inchGinger - peeled and finely grated
2tspsCurry Powder
1tspChili Flakes - optional
2cansCanned Chickpeas/Garbanzo Beans - drained, with ½ cup reserved
2cansChopped Tomatoes - 2 x 14.5 oz can
1canCoconut Milk
1dashMaple Syrup or Honey
½tspCumin
5ozBaby Spinach - 1 box = 5oz/150g
Sea Salt and Black Pepper
5stems Fresh Cilantro/Coriander - optional
Instructions
In a heavy dutch oven, large skillet or pan, sauté the onion in the oil over a medium low heat, for around 10 minutes or until soft.
Add the garlic, ginger, curry powder and chili.
Stir until fragrant, for around a minute.
Add the chickpeas, canned tomatoes, coconut milk and honey/maple syrup. Season well.
Bring to a boil and turn to a low heat. Simmer for around 15 minutes to allow flavors to come together.
Meanwhile make some crispy chickpeas to top the curry. Note this step is totally optional - skip it if you don't have time!
In a small frying pan, heat the reserved 1 tbsp of oil. Sauté the reserved ½ cup chickpeas over a medium heat. Stir in the cumin and a sprinkle of sea salt. Cook until crispy, around 5-8 minutes.
Just before you serve the curry, stir through the baby spinach, until it's just wilted.
Serve the curry with crispy chickpeas, cilatnro and extra finely sliced red onion, if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.