Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, minced; 1 tablespoon curry paste, or more to taste; 1 cup coconut milk; 7 ounces cherry tomatoes, halved; 1/2 (14 ounce) can chickpeas, drained and rinsed; 5 ounces spinach leaves; salt and ground black pepper to taste; 1 lime, juiced

Irina Kemiti Website

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Chickpeas are packed with protein, fiber, and vitamins that are essential to a vegetarian diet. That makes them a great base for this vegan coconut curry. Using canned chickpeas means no pesky soaking or boiling, and the entire dish is ready in 20 minutes. Quickly cooked cherry tomatoes add color and flavor, and wilted spinach provides iron and tons of nutritional value. Seasoned with onion, garlic and red or green curry paste, this healthy dish is perfect for busy weeknights. Serve with basmati rice, a few cilantro leaves, and a squeeze of lime.

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Servings: 2

Ready in: 20min PT20M
Prep time: 5min
Cook time: 15min

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1 tablespoon curry paste, or more to taste
1 cup coconut milk
7 ounces cherry tomatoes, halved
1/2 (14 ounce) can chickpeas, drained and rinsed
5 ounces spinach leaves
salt and ground black pepper to taste
1 lime, juiced

Directions

Heat oil in a saucepan over medium-high heat. Fry onion in hot oil until softened, about 2 minutes; add garlic and curry paste, stir, and continue to cook until fragrant, about 1 minute more.
Pour coconut milk into the saucepan and bring to a boil; add cherry tomatoes and cook at a simmer until the tomatoes soften, about 5 minutes. Stir chickpeas into the mixture and cook until warm, about 1 minute. Fold the spinach leaves into the mixture, cook for another minute, and remove from heat.
Season the curry with salt and pepper and add lime juice to serve.

Mealthy tip:

Boost the amount of protein in this curry by adding some thinly sliced chicken. Increase the amount of oil by 1 tablespoon, and fry the chicken before adding the onions. Or cook some extra-firm tofu in a skillet until browned and add to the curry. For extra nutrients, stir in 2 cups of baby kale at the same time as you add the spinach. This makes a great a great lunch to bring to work the next day; pack in a resealable container like a glass jar and bring to work!

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Lunch Chickpeas Asian Coconut Milk Indian Work Lunch Garbanzo Beans Vegetarian Dairy-free Vegan Soups And Stews Legumes No Meat Cooking For Two

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5.0out of 5 Stars

(5 Reviews)

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What others are saying

Jazzy Brewer says:

Took out chickpeas and added shrimp for protein. I also stirred in kale as suggested. This is a good curry recipe for dinner and I pack the left overs for lunch.

Kaylee Adams says:

I made this chickpea and spinach curry, but added some chicken because I know the boys in my house would be otherwise disappointed! It was a great dish! We served it with rice and that made for a complete, well rounded dish.

Steven Gomes says:

Fried chicken was the perfect addition to this Spanish curry. I also added baby kale with the spinach. Great recommendation!

Jessica Scott says:

This was an incredibly easy and delicious curry dish! Very simple and not intimating like some Indian recipes. This is great for newbies!

Jacqulyne de Jardins says:

Made this yesterday for a vegetarian Keto lunch. Very easy to make and full of flavor from the curry paste. I used red curry paste which had a really nice spice to it. I want to try this dish again with yellow curry paste next time.