Chickpea and Spinach Curry Recipe

A Flavorful and Protein-Packed Vegan Meal

This Chickpea and Spinach Curry is a delicious, spicy, and wholesome option for anyone looking for hearty vegan recipes. Packed with plant-based protein and fiber, this curry is not only satisfying but also easy to make, making it the perfect vegan lunch or dinner option.

Ingredients:

  • 1 tablespoon coconut oil or olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 cups fresh spinach leaves, washed
  • 1 can (400ml) coconut milk
  • 1 can (400g) diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Sauté the Aromatics:
    • Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant.
  2. Add the Spices and Chickpeas:
    • Stir in the curry powder and cumin, cooking for another minute. Add the chickpeas, diced tomatoes, and coconut milk, and bring the mixture to a gentle simmer.
  3. Add Spinach and Simmer:
    • Add the fresh spinach leaves and stir until they wilt. Season with salt and pepper to taste. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld.
  4. Serve:
    • Garnish with fresh cilantro if desired. Serve the curry with rice, quinoa, or naan for a complete meal.

Tips and Variations:

  • Add More Vegetables: Try adding diced carrots, bell peppers, or sweet potatoes for extra nutrients and color.
  • Adjust the Spice: For extra heat, add a pinch of chili powder or a chopped fresh chili.
  • Make it Creamier: If you prefer a richer curry, add an extra half cup of coconut milk.

Why You’ll Love This Vegan Chickpea and Spinach Curry ?

This vegan recipe is nutrient-dense, filling, and loaded with flavors from the spices and creamy coconut milk. It’s an excellent meal-prep option, as it can be stored in the fridge for up to 3 days, making it convenient for lunch or dinner throughout the week.

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